engleski

Organoleptic evaluation of whole grain wheat dietetic biscuits

Nowadays, developing functional confectionary products is important to develop a product with acceptable organoleptic quality regarding to appearance, taste, and texture as far is possible since those features are often the most important attributes for the consumer. Therefore, organoleptic evaluation was carried out on the dietetic tea biscuits based on wholegrain wheat flour additionally enriched with different raw materials or different pure fibers. For biscuits preparation, whole grain- and white wheat flour were used as basic flours (standard biscuit) and all modifications of recipe were on account white wheat flour. Added flours were oat-, barley-, buckwheat-, amaranth-, and soya full fat flour and added pure fibers were oat fiber or apple fiber. The organoleptic analysis of the biscuits was conducted by a five-member semi trained panel by method of pointing whereas examined characteristics were appearance, smell, structure and taste. All four organoleptic features were rated on a 1 – 5 intensity scale where 1 represents the lowest grade and 5 the highest one. A general acceptance score was given as a final result of all grades corrected with importance factor of each organoleptic feature. Results of the organoleptic evaluation of examined samples showed the most acceptable biscuits were standard biscuit and biscuit prepared with barley flour with an excellent grade quality, while pure fiber addition resulted with good grade quality. Organoleptic analysis of examined biscuits suggested that careful selection of health enhancing raw materials may ensure both, a functional and sensory agreeable product which could be widely consumed by all populations thus promoting healthy nutritional habits.

organoleptic evaluation; biscuits; whole grain cereals

nije evidentirano