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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 929-933
DOI: https://doi.org/10.20546/ijcmas.2020.904.111


Nutritional Value and Acceptability of Sweet Biscuit Developed from Quality Protein Maize for Nutritional Security of Rural as well as Urban People
Pallavi Kumari* and Usha Singh
Department of Food and Nutrition (Community Science), Dr. RPCAU, Pusa, Samastipur - 848125, Bihar, India
*Corresponding author
Abstract:

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.


Keywords: Bakery products, QPM, Sweet biscuit, Proximate Composition, Unit cost
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How to cite this article:

Pallavi Kumari and Usha Singh. 2020. Nutritional Value and Acceptability of Sweet Biscuit Developed from Quality Protein Maize for Nutritional Security of Rural as well as Urban People.Int.J.Curr.Microbiol.App.Sci. 9(4): 929-933. doi: https://doi.org/10.20546/ijcmas.2020.904.111