Spread factor was deter-mined using the following equation: ... Sensory parameters of biscuits. The ingredients used in biscuits were flour blends (100g), sugar (30g), shortening (20g), milk powder (2.0g), sodium chloride (1g), sodium bicarbonate (0.5g), ammonium bicarbonate (1g), vanilla essence (0.2 ml), water (20 ml) and skimmed milk powder. The biscuits were subjected … Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The gluten content of the 1 Biscuits were prepared using creamery method for making biscuit dough. Physical and Chemical Evaluation of the Biscuits. Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The sensory assessment is shown in Table 6. 2.4. The weight, thickness, width, spread ratio and spread factor ranged from 5.30-5.70 g, 3.90-4.00 mm, 4.40-4.60 mm, 1.16-1.19 and from 97.50-99.20, respectively. Data were analyzed statistically using SAS computing programs. The physical properties of biscuits prepared from the flour blends were presented in Table 3. The biscuit diameter and thickness were determined by AACC methods. Physical properties of sorghum-wheat composite biscuit: Table 3 shows the physical properties of sorghum-wheat composite flour biscuit. The parameters evaluated include taste, colour, flavour, aroma, texture and general The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. Spread ratio was then calculated as diameter divided by thickness of the biscuit. Physical properties of biscuits 3.3.1. (2015) was used, with slight modi-fication, to evaluate the biscuit for the following parameters: • Thickness of biscuits was determined by measuring the diameter of four biscuit samples placed edge to edge with a digital vernier caliper. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. Furthermore, the biscuits were tested by chemical analysis (proximate). Colour. The biscuit-making performance of flour depends on both its botanical source and particle size. Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. Moreover, in order to investigate the effect of particle size, a commercial and two jet milled finer samples of both rye and barley flours were used. Physical parameters of biscuits Biscuits diameter (cm) and thickness (cm) were de-termined using vernier callipers, while cookies weight was determined using an electronic weighing balance. The physical parameters of baked products diameter, weight and spread factor depend on the gluten content. The values for diameter ranged from 7.11 to 12.01 cm. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. 2.5 | Determination of physical properties of biscuit The method described by Bala et al. Parameters to be measured, namely the physical characteristics include: hardness, softness, consistency, crispness. Colour is important in the selection and the purchasing of food products (Calvo, Salvador, & Fiszman, 2001), including biscuits. Spread ratio was expressed as diameter/thickness (McWatters et al., 2003). Organoleptic test include: aroma, taste, mouthfeel, aftertaste. 2.5 | Determination of physical properties of sorghum-wheat composite biscuit: Table 3 shows the physical characteristics include:,... 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