Development of functional biscuits prepared from wheat-dragon fruit composite flours
Paper Details
Development of functional biscuits prepared from wheat-dragon fruit composite flours
Abstract
Utilizing the flour from Dragon Fruit peel could enhance the value of Dragon Fruit in the production of biscuits. This study evaluated the consumer acceptability, physical quality, and preliminary product cost of biscuits prepared from composite flours of wheat and Dragon fruit peel. The wheat flour (WF) was partially substituted with Dragon fruit peel flour (DFPF) at 15, 30, and 45 percent. Data were analyzed using analysis of variance (ANOVA) and least significant difference (LSD) to compare further any significant differences between the means of the treatment groups. Evaluation of the consumer acceptability of the biscuits shows that those formulated from composite flours of wheat and Dragon fruit peel favorably compared with those of wheat flour alone in the sensory attributes tested. The samples in all the treatments obtained a Hedonic mean score of 6.0 and above. DFPF had contributed to the production of smaller diameter, lesser thickness, reduced spread ratio, and lower percent spread than the control treatment containing 100 percent wheat flour. Supplementing the preparation of biscuits with DFPF decreases the expenditure of production. WF-DFPF blends could be used as raw materials for the production of biscuits.
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Shella B. Cacatian and Lyndon John V. Guittap (2021), Development of functional biscuits prepared from wheat-dragon fruit composite flours; JBES, V19, N6, December, P11-19
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