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.
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology. Tribhuvan University, in partial fulfillment of the requirements for the
degree of B.Tech. in food Technology