Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

Abstract

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents