Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour Department: Food Science Technology By: bobyuzee Project ID: 608 Rating: (2.9) votes: 28Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractBiscuit was produced from wheat-breadfruit composite flour in the ratio 100:0, 90:10, 80:20, 70:30 and 60:40 wheat-breadfruit flour respectively. Proximate, functional, physical and sensory properties were determined. The proximate composition result showed that moisture ranged from 4.00-6.70%, Protein 10.50-13.50%, fat 9.00-13.02 fibre 2.34-5.21% ash 3.87-7.10 and Carbohydrate 54.47-70.20%. The values for all the parameters increased with increase in the proportion of breadfruit flour to wheat except for carbohydrate which was the opposite. The functional properties ranged from 0.36-0.81 g/ml for bulk density, 8.85-11.06ml for foaming capacity, 13.50-15.00ml for swelling index, 25.66-27.01% for oil absorption capacity and 30.00-32.40% for water absorption capacity. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour