International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:12, December, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 1804-1811

Physico-Chemical Properties of Biscuits Influenced by Different Ratios of Hydrogenated Fat (vanaspati) and Peanut Butter
Lalita Prakash Masih1*, Chitra Sonkar1, Suryendra Singh2 and Rashmi Chauhan1
1Sam Higginbottom University of Agriculture, Technology and Sciences,Allahabad-211007, U.P., India
2Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India
*Corresponding author

Biscuits prepared with different ratios of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) i.e. (50:00, 40:10, 30:20, 25:25) were evaluated for their physico-chemical properties. Diameter was maximum in biscuits (100% vanaspati), which decreased with increasing proportion of PB. Fat content showed a decreasing trend upon increasing proportion of PB and was lowest in biscuits (50% PB). Overall sensory parameters of biscuits improved when 50% vanaspati replaced by PB in the standard biscuits recipe. Biscuits prepared with 50% incorporation of PB had better physico-chemical properties and also a greater overall acceptability.

Keywords: Biscuit, Vanaspati: peanut butter ratios, Sensory evaluation.

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How to cite this article:

Lalita Prakash Masih, Chitra Sonkar, Suryendra Singh and Rashmi Chauhan. 2017. Physico-Chemical Properties of Biscuits Influenced by Different Ratios of Hydrogenated Fat (vanaspati) and Peanut Butter.Int.J.Curr.Microbiol.App.Sci. 6(12): 1804-1811. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.