Physico-chemical and sensory quality of cereal bran enriched biscuits

Both full fat and defatted cereal brans (wheat, rice, com, barley and oat) at 0,5,10,15 and 20% were used to replace wheat flour in biscuit formulations and product evaluated for physico-chemical characteristics and sensory quality by semi-trained panel and by a 100 member consumer panel. Proximate analysis of cereal bran nutritive biscuits showed a significant variation in composition. Crude protein, ash, fat, ADF (acid detergent fibre) and NDF (neutral detergent fibre) increased with addition of cereal brans to biscuit formulations, where as carbohydrates decreased significantly. Cereal bran substitution affected the spread ratio of nutritive biscuits and highest spread ratio was observed in oat bran supplemented biscuits. On 9-point hedonic scale, the highest overall acceptability was obtained with 5% enrichment which was at par with control. Higher levels of enrichment had non-significant effect on sensory attributes of biscuits.