International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 5 (2020)

Studies on effect of diffrent storage periods on quinoa incorporated whole wheat flour biscuits


Godase SN, Kotecha PM, UD Chavan

Sensory properties of bakery product play an key role in product quality and overall acceptance moreover the textural properties are also playing an vital role in product quality and acceptability. Hence the entire present investigation was carried out to determine the effect of incorporation of quinoa flour on various sensory and textural properties of biscuits over the various storage period. Hence the present storage study of biscuits was carried out for 90 days with silver aluminum foil and it shown its effect on quality of final product of various storage period. finally, it was found that the biscuit with silver aluminum foil shown that product having good quality up to 90 days and also good acceptance. however it was found that storage period increase over 90 days leads to decrease quality of product like colour, texture, taste etc moreover it was also found that the the biscuit made from quinoa flour incorporation up to 25% shown superior quality than the biscuit made from whole wheat flour hence it could can conclude that quinoa flour given positive superior impact on product quality over whole wheat flour as shelf life point of view along with sensory parameter.
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