Preparation and evaluation of biscuit supplemented with potato flour

Abstract

Preparation and evaluation of biscuit supplemented with potato flour was carried out with the\robjectives to formulate biscuit using potato flour in different proportions and to evaluate the sensory\rand physical characteristics of biscuits. Biscuits were prepared with partial replacement of wheat\rflour by potato flour at 10 per cent, 20 per cent, and 30 per cent supplemented with wheat flour.\rPhysical characteristics of biscuit were done. Results of physical analysis showed that the weight,\rdiameter, density spread factor of biscuits were decreased significantly with the increasing level of\rpotato flour replacement up to 30 per cent biscuit. Thickness of biscuit increased slightly with the\rincreasing level of potato flour replacement upto 20 per cent. On the other hand diameter of biscuits\rand spread ratio are decreased as substitution level of potato flour increased in the baked samples\rand this may be due to the higher water holding capacity of potato flour. Moisture content of\rbiscuits decreased with increasing the incorporation level of potato flour. Sensory evaluations of\rbiscuit samples were evaluated. Sensory evaluation revealed that 10 per cent potato flour\rincorporation with wheat flour was found to be the most acceptable combination in biscuit making\rwith respect to organoleptic qualities of biscuits.