The Preparation and Quality Evaluation of Biscuit Using Composite Flour by Mixing Wheat Flour, Chickpea Flour, and Peanut Flour

Abstract

The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80. Initial analysis showed that 7.5% roasted gram flour, 7.5% roasted peanut flour and 85% wheat flour can be blended to prepare quality biscuit. The protein content of biscuit ranged from 6.78% in wheat flour biscuit to 13.67% in composite flour biscuit. Fat (16.63%), crude fiber (1.96%), protein (13.67%), and ash content (2.805%) of composite flour biscuit was higher than that of wheat flour biscuit. The shelf life of the composite flour biscuit was studied for 90 days at 15-day interval. The initial and final values of acid value, peroxide value, and moisture were found to be 0.13 mg KOH/gm, 0.265 mg KOH/gm, 0.86 meq peroxide/kg fat, 1.904 meq peroxide/kg fat, and 4%, 5.1%, respectively.

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

“…Wheat's carbohydrate content was determined to be 77% (wet basis). Wheat flour had a slightly higher carbohydrate content than Dahal, Dangal, et al (2022), at 75.35%, and Dangal, Dhakal, et al (2021), at 75.0%. Starch is the primary carbohydrate found in the endosperm or flour portion of the kernel.…”

“…Wheat flour has a moisture content of 10.2% and a protein content of 9.8% (wet basis). According to Dahal, Dangal, et al (2022), the moisture and protein content of wheat flour are 12.5% and 9.7%, respectively, and 12.9% and 10.2%, respectively, according to Dangal, Dhakal, et al (2021). Wheat protein content is heavily influenced by environmental factors, grain yield, available nitrogen, and variety genotype.…”

The Effect of Tempeh Substitution and Carrot (Daucus carota L.) Addition on The Acceptance and Nutrition of Lempuk Nugget (Gobiopterus sp.) as A Snack for PEM Patient

“…The gluten content determines the elasticity and texture of nuggets so that their use is adjusted to the type and specifications of the dough to be made [21]. According to [22], the proportion of wheat flour affects the occurrence of cracks in the dough in that a higher proportion of wheat flour results in a more homogeneous dough. Meanwhile, [23] contend that the use of tapioca flour can improve the texture of chicken nuggets because this type of starchy flour has large starch granules, which slows down the gelatinization process and affects the texture of chicken nuggets produced.…”

Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum)

“…Semakin besar komposisi tepung kacang arab yang ditambahkan, warna yang dihasilkan semakin kekuningan. Dahal et al (2022) melakukan penelitian terhadap biskuit dengan menggunakan tepung kacang tanah dan tepung kacang arab. Hasilnya, biskuit dengan penambahan tepung kacang arab pada konsentrasi tinggi menghasilkan warna yang lebih gelap yang disebabkan oleh reaksi Maillard.…”