Development of Biscuit with the Addition of Various Levels of Wheat Bran from Selected Hard Wheat Varieties

Aftab Ali; Tahseen Fatima Miano

Development of Biscuit with the Addition of Various Levels of Wheat Bran from Selected Hard Wheat Varieties

Authors

Aftab Ali Post graduate student researcher, Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
Tahseen Fatima Miano Associate Professor, Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan https://orcid.org/0000-0002-1370-3114

Keywords:

Wheat, dietary , fiber, sensory , nutritional

Abstract

The present study was conducted to study the development of biscuits with the addition of various levels of wheat bran from selected hard wheat varieties during the year 2022-23 at the laboratory of the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam. This study aimed to analyze the wheat grain quality of selected hard wheat varieties V1: TJ-83 (Tandojam-83-83), V2: Mehran-89, and V3: IV-2 (Imadad variety) collected from the wheat research centre in Tandojam. The whole wheat grains were processed by cleaning and removal of debris and contaminated material. The sample of wheat grains was subjected to chemical analysis by using an Inframatic grain analyser machine. The results were recorded for maximum moisture observed in V2, 10.2%, protein observed in V3, 11.9%, zeleny observed in V3, 46%, starch observed in V1, 72.6%, and hardness observed in V2, 48.3%.The grains of three hard wheat varieties were separately passed through a machine to achieve the maximum % of flour and bran. The result for maximum flour 80% in V1 and bran 23 % was found statistically in V3. The wheat flour and bran of all varieties were used to prepare bran-rich biscuits. The biscuit samples were prepared with the addition of flour 100g, 95g, 90g and 85g and bran % 0 g, 5g, 10g, and 15 g with other ingredients, respectively.

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Development of Biscuit with the Addition of Various Levels of Wheat Bran from Selected Hard Wheat Varieties