PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOCALLY PRODUCED DIGESTIVE BISCUIT FROM TWO VARIETIES OF WHEAT (TRITICUM SPP)

Abstract

Digestive biscuits were produced from two varieties of wheat grain (Reyna-28 and Norman). The grains were processed into whole wheat flour at 100% (g) each with commercial digestive biscuit (Mcvities digestive biscuit) used as control and analyzed for physical properties, functional properties, mineral composition and sensory evaluation using standard methods. Other ingredients such as; margarine, egg, milk, baking powder, and sugar were added. Data obtained were analyzed using Analysis of variance (ANOVA) using Statistical Package for the Social Sciences.  Results showed that the digestive biscuits gave good physical properties in terms of weight, height, diameter, thickness and spread ratio. Functional properties ranged from 0.59-0.72g/m³ for bulk density, Sample B2 exhibited the highest bulk density (0.72), 30.32-34.31g/g for water absorption capacity, with B2 having the highest value (34.31), 4.95-10.12% solubility index. The sodium, potassium, iron and zinc content ranged from   60.23±4.93-71.21±6.18, 91.55±6.00-96.00±5.16, 2.46±0.05-6.74±0.02, 1.43±0.03-2.34±0.05mg/100g respectively. Digestive biscuit from sample B2 had the highest mineral composition. The digestive biscuits produced gave good physical properties in terms of weight, height, diameter, thickness and spread ratio. Sensory properties revealed that there were no significant differences in color, odor, texture, taste between digestive biscuits produced from processed 100% Reyna-28 wheat flour (B2) and the commercial control. In conclusion, digestive biscuits from sample B2 was most preferred than digestive biscuits produced from sample B1, B3 and B4 and was comparable to the commercial control.