EFFECT OF INCORPORATION OF MALTED BARLEY IN THE QUALITY OF BISCUITS

Abstract

Malted barley incorporated biscuit is a thin, small, unleavened, typically crisp, flat and sweet biscuit prepared using malted barley flour and wheat flour as the major ingredients. The aim of this study was to prepare malted barley incorporated biscuit and evaluate of its effect on the biscuit quality. The recipe was formulated through the DOE software Design Expert v7.1.5 for mixture method. Malted barley incorporated biscuit was prepared by soft dough process by partially substituting wheat flour with malted barley flour in the range 0 to 50 parts. The sensory analysis of the formulated biscuits were carried out for acceptability through 9-point hedonic rating (9= like extremely, 1= extremely dislike) for color, flavor, texture, taste, overall acceptability attributes. The obtained data were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. Biscuit with the incorporation of 16.67 parts of malted barley flour was selected as the best formulation and subjected for further physiochemical analysis. The crude protein, fat, fiber, total ash and total carbohydrate of malted barley flour incorporated biscuit were found to be 11.21%, 20.45%, 3.14%, 1.71% and 61.08% (db) respectively whereas the same parameters for wheat flour biscuit were found to be 6.8%, 15.8%, 1.23%, 1.30%, 72% respectively. These findings suggest that malted barley flour can be successfully incorporated in refined wheat flour up to the concentration of 16.67 parts without any adverse effect on sensory attributes. The iron content and calcium content of the barley grain and malt were also calculated and found to be 5.67 mg/100 g; 8.52 mg/100 g and 140 mg/100 g; 165 mg/100 g. Malting of barley significantly increases amylase activity, increasing the level of reducing sugar. The calcium, fat, fiber and ash content were found to be higher in malted barley incorporated biscuit in comparison to normal wheat flour biscuit.