Session

Food Science and Technology

Description

Biscuits hold an important position in food industry due to variety of taste, nutrition, crispiness and digestibility. The nutritional value of biscuits can be enhanced by fortification with a wide variety of protein rich cereal such as barley. Color is essential to the manufacture of biscuits of good quality. During baking, complex chemical reactions take place in the biscuits, such as the Maillard reaction and caramelization. The aim of this study was to evaluate the changes in color of biscuits during baking. Biscuits were produced according to AACC 10-50D method. Wheat flour was replaced with barley flour at varying levels (30, 50, 70 and 100%) in biscuit formulations. Color measurement of biscuits was carried out using a colorimeter on the basis of CIE L*, a*, b* color system. Some of the biscuits were stored in room temperature and change of their color was determined after 6 and 12 months.

Keywords:

Biscuits, Baking, Color

Session Chair

Namik Durmishi

Session Co-Chair

Emina Daci

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-63-9

First Page

93

Last Page

101

Location

Durres, Albania

Start Date

28-10-2017 9:00 AM

End Date

28-10-2017 10:30 AM

DOI

10.33107/ubt-ic.2017.165

Download

Included in

Food Science Commons

Share

COinS
 
Oct 28th, 9:00 AM Oct 28th, 10:30 AM

The changes in colour of biscuits during baking depending on time and different proportion of barley flour

Durres, Albania

Biscuits hold an important position in food industry due to variety of taste, nutrition, crispiness and digestibility. The nutritional value of biscuits can be enhanced by fortification with a wide variety of protein rich cereal such as barley. Color is essential to the manufacture of biscuits of good quality. During baking, complex chemical reactions take place in the biscuits, such as the Maillard reaction and caramelization. The aim of this study was to evaluate the changes in color of biscuits during baking. Biscuits were produced according to AACC 10-50D method. Wheat flour was replaced with barley flour at varying levels (30, 50, 70 and 100%) in biscuit formulations. Color measurement of biscuits was carried out using a colorimeter on the basis of CIE L*, a*, b* color system. Some of the biscuits were stored in room temperature and change of their color was determined after 6 and 12 months.