Quality Assessment of biscuit made from walnut/wheat flour
International Conference on Food safety and Hygiene
September 06-08, 2018 | Edinburgh, Scotland
Oni E O, Badmos A O, Oyeyipo F M and Elujoba R I
Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria Department of Microbiology, Olabisi Onabanjo University, Ago iwoye, Nigeria Food Safety and Applied Nutrition Directorate (NAFDAC) Oshodi Lagos, Nigeria
Posters & Accepted Abstracts : J Food Technol Pres
The aim of this study was to determine the effect of incorporation of defatted walnut on the quality of buiscuit and increase the utilization of walnut. Walnut was defatted using hydrolic press method of oil extraction. Buiscuits were produced from the composite flour blends of wheat (Triticum spp) / walnut (Juglans regia) in the ratio of 100: 0, 90:10, 80: 20, 70: 30, 60: 40 and 50: 50 respectively. Consumer acceptability of the buscuits were determined using multiple comparism difference test by 10 judges. The sensory test was carried out under the following parameters flavour, texture, taste and colours. The sensory result reveal that composite buiscuit with 90% wheat flour and 10% walnut flour had the highest general acceptability by the panelists which implies there was no significant in the buiscuit made from from 90% wheat and 10% walnut flour and therefore was rated best amongst all the samples.