Evaluation of Bashekala Barley-Wheat Flour and Starch Properties for Biscuit Production
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Date
2022-02
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Addis Ababa University
Abstract
This study examined the properties of the bashekala barley-wheat flour and starch for biscuit production. The effects of the bashekala barley-wheat flour blends on proximate analysis, functional properties, pasting, farinograph analysis, and sensory analysis were evaluated using standard laboratory procedures, and statistics were conducted using ANOVA and SPSS. The bashekala barley-wheat blend was developed using the D-optimal mixture design software. The proximate analysis of the blend bashekala barley-wheat blend ratio (20:80) revealed a significant effect (p<0.05) on the crude protein, moisture, ash, fat, carbohydrate, and crude fiber content. As per sensory evaluation of biscuits results (20:80%) and (60:40%) blend rations made biscuits with superior sensory properties, and excellent acceptability. Further, as bashekala barley flour substitution levels increased, the texture profiles of biscuit products increased with biscuit hardness, the crust color of the biscuits changed from dull to darker brown, but biscuit fracture ability decreased as bashekala barley flour substitution levels increased. The farinographic properties of blended ratio flour (20:80%) (25:75%), (40:60%), and (100/0%) was significant with (p<0.05) between WA, DS, DDT, and FQN respectively. In conclusion, bashekala barley flour water absorption properties are superior, the 20% bashekala barley flour blend ratio had superior sensory characteristics, and its flour substitution could significantly contribute to the development of biscuits.
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Keywords
Bashekala, Barley, Farinograph, Functional, Pasting, Rheological, Starch, Wheat