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)

Development of Biscuits by Incorporation of Pineapple Pomace as Value Addition


Shravya soudarapu, Bhasker Vellanki, Srinivas Maloo

Pineapple has a great utility for healthy life of human beings. Pomace content in pineapple has rich in dietary fibre, and it is also contain calcium and iron. Pomace content for the preparation of the biscuits is added in three proportions is 10%, 15%, and 20%. For the preparation of the biscuits wheat flour, pineapple pomace flour, butter, sugar, salt and baking powder were used for the preparation of biscuits. Ajwain leaf powder and cardamom powder added for the preparation of the biscuits increase the flavor of the biscuits. Ajwain leaf powder is added to the biscuits in different proportions. Ajwain leaf has a rich source of thymol content and it has a antifungal and anti-microbial property. The product was baked and served for the sensory evaluation on the basis of 9-point hedonic scale. The product was tested for physic-chemical and microbial analysis. And also study the shelf life of the biscuits about three months. The addition of pine apple pomace had adverse effect on colour of biscuit however the texture score decreased with the increase in the level of pineapple pomace powder. Results obtained showed that the weight and thickness of the biscuits increased whereas the diameter an spread ratio decreased with the increase in pineapple pomace flour blend. The hardness of the biscuits increased with increased with increase in the level of incorporation of pineapple pomace powder. Finally it was concluded that biscuits with 10% pineapple pomace powder were found to be most acceptable due to attractive appearance, better taste and flavor.
Pages : 45-49 | 176 Views | 63 Downloads