Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour

Abstract

Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor. The treatments of the compositions of wheat flour, dangke flour, and sago flour (%) in the biscuit formulation were100: 0: 0; 80: 20: 0; 60:30:10; 40:40:20; 20:50:30; and 0:60:40 respectively. The results showed that the compositions of wheat flour, dangke flour, and sago flour had very significant effects (p<0.01) on water content, dissolved protein, aroma, texture and preference but had no significant effects on yield and biscuit fat. The best composition of wheat flour, dangke flour and sago flour was 0:60:40 in the formulation. The produced biscuits had a yield of 84.16%, a moisture content of 1.96%, dissolved protein of 19.26%, fat content of 9.55%, flavor of 6.18%, texture of 6.25% and preference of 6.02%.

The Effect of Pumpkin Biscuits (Cucurbita moschata), Peanut (Arachis hypogaea) andMoringa Leaves (Moringa oleifera) on Hemoglobin Levels and Maternal Upper Arm Circumference (MUAC) of Pregnant Women

“…The water content that exceeded 5% in both treatments was caused by using peanuts without rst drying them. A low water content can cause the biscuit to taste burnt and be darker in colour, and if the water content value is high, the texture of the biscuit is not crunchy and can break (checking), and the taste changes more quickly during storage [21], [22]. Formula A3 was not tested for its nutritional content because the results of the organoleptic test showed that the percentage of people who liked formula A3 was lower compared to other formulas, or it could be said that formula A3 was least preferred in terms of its colour, aroma, and texture.…”