Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends  

作　　者：A. O. Ogo D. J. Ajekwe D. E. Enenche G. O. Obochi A. O. Ogo;D. J. Ajekwe;D. E. Enenche;G. O. Obochi(Department of Biochemistry, College of Health Sciences, Benue State University, Makurdi, Nigeria;Center for Food Technology and Research, Benue State University, Makurdi, Nigeria)

机构地区：[1]Department of Biochemistry, College of Health Sciences, Benue State University, Makurdi, Nigeria [2]Center for Food Technology and Research, Benue State University, Makurdi, Nigeria

出　　处：《Food and Nutrition Sciences》2021年第3期332-341,共10页食品与营养科学（英文）

摘　　要：This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. F</span><span style="font-family:Verdana;">unctional, proximate, mineral and sensory properties of the formulated biscuit samples</span><span style="font-family:Verdana;"> were carried out using standard analytical procedures. The results showed that p</span><span style="font-family:Verdana;">roximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. </span><span style="font-family:Verdana;">There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. F</span><span style="font-family:Verdana;">unctional, proximate, mineral and sensory properties of the formulated biscuit samples</span><span style="font-family:Verdana;"> were carried out using standard analytical procedures. The results showed that p</span><span style="font-family:Verdana;">roximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. </span><span style="font-family:Verdana;">There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.

关 键 词：BISCUIT Watermelon Rind Orange Pomace Nutritional Value Value Addition Waste Management 

分 类 号：S51[农业科学—作物学]