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VOL. 8, ISSUE 3 (2023)
Microbiological analysis of dietary fibre enriched prebiotic biscuit
Authors
Rita Mondal, Moumita Das, Pragya Tiwari, Ranajit Kumar Khalua
Abstract
This research study's primary goal was to
assess the microbiological analysis of freshly made biscuits. In this study,
control biscuits were made without prebiotics, while experimental biscuits were
made with varying prebiotic dosages. Oat powder was utilised as a prebiotic.
The nutritious value of bakery products and their potential for use in feeding
programmes and emergencies sparked customers' curiosity. After analysis of SPC
(CFU/g) and Yeast and Mould (CFU/g), it was found that the mean value of SPC of
control (T0) biscuit was 1.40 CFU/g and mean value of SPC (CFU/g) of
experimental (T1, T2 and T3) biscuit were 1.63,
2.00 and 2.20 (CFU/g) respectively. After descriptive statistical analysis of
yeast and mould (CFU/g), it was found that the mean value of control (T0)
biscuit was 1.50 CFU/g and mean value of yeast and mould of experimental (T1,
T2 and T3) biscuit were 2.00, 2.30 and 2.40 (CFU/g) respectively.
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Pages:30-34
How to cite this article:
Rita Mondal, Moumita Das, Pragya Tiwari, Ranajit Kumar Khalua "Microbiological analysis of dietary fibre enriched prebiotic biscuit". International Journal of Food Science and Nutrition, Vol 8, Issue 3, 2023, Pages 30-34
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