National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The sweet biscuit developed from Quality Protein Maize (QPM) was analysed for its organoleptic quality, nutritional composition and unit cost. For evaluating acceptability of sweet biscuit developed from QPM organoleptic quality was carried out. The score for appearance and overall acceptability was observed to be 8.66 ± 0.47 whereas it was 8.60 ± 0.62 for colour, 8.70 ± 0.53 for flavour and 8.50 ± 0.68 for taste and 8.56 ± 0.62 for texture. The moisture content of sweet biscuit was 3.80 ± 0.01 per cent, ash content of the product was 1.35 ± 0.01 per cent. The percentage of fat, fibre, protein and carbohydrate was 5.26 ± 0.02, 0.90 ± 0.03, 2.39 ± 0.05 and 86.30 ± 0.08 respectively. Calcium and iron content of sweet biscuit was found to be 5.01 ± 1.00, and 1.02 ± 0.03 mg per 100g of the product. The Sugar and starch content of product shows the availability of carbohydrate. The Sugar content sweet biscuit was 4.63 ± 0.20 and the starch content was 63.86 ± 0.20 per cent. The calorific contribution of sweet biscuit was 9.56 Kcal from protein, 47.34 Kcal from fat and 345.20 Kcal from carbohydrate and the total energy calculated was 402.10 Kcal. The unit cost of the product was calculated as per 100g and found to be Rs 9 which was cheap as compared to the market price.
Citations |
 |
 |
 |
 |
