The changes in colour of biscuits during baking depending on time and different proportion of barley flour

Abstract

Biscuits hold an important position in food industry due to variety of taste, nutrition, crispiness and digestibility. The nutritional value of biscuits can be enhanced by fortification with a wide variety of protein rich cereal such as barley. Colour is essential to the manufacture of biscuits of good quality. During baking, complex chemical reactions take place in the biscuits, such as the Maillard reaction and caramelization. The aim of this study was to evaluate the changes in colour of biscuits during baking. Biscuits were produced according to AACC 10-50D method. Wheat flour was replaced with barley flour at varying levels (30, 50, 70 and 100%) in biscuit formulations. Color measurement of biscuits was carried out using a colorimeter on the basis of CIE L*, a*, b* color system. Some of the biscuits were stored in room temperature and change of their color was determined after 6 and 12 months.

Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen

“…The MP incorporated namkeens were slightly darker than the CN and this may be due to the reaction of polysaccharides. [ 43 ] ΔL values indicate the difference in lightness and darkness of the sample with respect to the CN. Negative ΔL values of −1.70, −0.42, −6.56, −4.28, −10.62, −8.55 of 1%, 5%, and 10% of GGN and PN indicated that the MP incorporated samples were darker when compared to the CN.…”