Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat.
No Thumbnail Available
Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Agrosearch.
Abstract
In this study, the influence of walnut flour in biscuit production was studied.
Biscuits were made from blends of whole wheat with walnut flours and were
assessed for quality attributes and storability. Walnut was blended with whole-
wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F
(10%:90%), while plain whole wheat flour served as control (Sample A). The
biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled,
packaged, stored for eight weeks, and analysed for physicochemical,
microbial and sensory properties using standard methods. The results
revealed that the proximate composition of the samples during storage were
as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate
values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-
16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient
stability in the treated samples when compared to the control. The colour
varied with increasing substitution, while the essential amino acids were
higher in the walnut-supplemented samples. The microbial load of the control
was higher than those of the treated samples, due to high antioxidant activity
of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut
flour was most preferred
Description
Keywords
Whole wheat flour, walnut, proximate composition, antioxidant properties