The purpose of this study to analyze the physical characteristics, chemical composition and organoleptic test of biscuit flour with the addition of flour banana peel. The pulp was prepared by soaking the fruit in warm water (65 °C) for 30 min, the black coat was scraped out and the pulp used in substituting HF at 0, 25, 50, 75 and 100% levels. Nut butter is a smooth paste made from roasted nuts like peanuts, almonds, walnuts and cashews. SENSORY CHARACTERISTICS The sensory characteristic of biscuits were judged by the In the activity of handling and transport of food products, the products may be subjected to mechanical stresses that may lead to their deterioration by deformation, breaking, or crushing. Biol., 2003, 4, 455-457. Quedraogo, J.B. Resurrection, A.V.A. DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. Hardness was measured with the help of Hardness Tester (model PTB301, USA) ,and the value of hardness was expressed in Newton (N). Sci., 2008, 58, 113-117. Specifically, the moment of resistance and bending stiffness of biscuit joints are evaluated. 0000004082 00000 n Singh, R. Singh, G. and Chauhan, G.S. x�b```b``�b`e`��c�g@ ~�(�0wZ�O1g�L�o.΋�00��9s��R��N�Sn. Intern. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. Nutr. Physical characteristics of cookies . The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. and Nawaz, H. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. Sci. Mixes of different nuts can be used to produce nutritionally enriched biscuits with more health benefits. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits Lesetja M. Mahloko, Henry Silungwe, Mpho E. Mashau*, Tsietsie E. Kgatla Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Due to the various functions which sugar has in the processing of short doughs and the physical properties of the baked biscuits it is not always easy to reduce or completely remove sugar from formulations. Overweight 4. Methods: Physical Properties, Chemical Composition, The production of functional biscuits, Impact of the bisuits on the sugar level in the blood, Sensor analysisDate: 1 January 2016 - … Fat is a major and important component of biscuits. Physical characteristics of the biscuits. Engg., 2004, 63, 177- 184. Moisture, crude protein, crude fibre, fat, ash and carbohydrate of the SBB ranged from 6.85-8.77, 8.41-10.17, 1.58-2.14, 18.39-19.42, 1.81-2.11 and 59.49-61.51%, respectively. Technol., 1990, 26, 39-43. Engg., 1998, 35, 23-42. Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. Wood biscuit joints are commonly used to join particleboard and medium density fibreboard (MDF) panels. 0000000016 00000 n Sharif, K., Butt, M.S., Anjum, F.M. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. International Crop Research Institute of the Semi Arid and Tropics (ICRISAT), India, 1997, 64. In a number of cases this may involve the use of more than one replacement ingredient in order to achieve the multiple functionality achieved with the use of sugar. Physical analysis of the biscuits The physical characteristics (thickness, diameter, weight and spread ratio) of the five types of Biscuit are shown in Table 2. 0000011533 00000 n 0000018872 00000 n The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. and Ikujenlola, A.V. Medium build 7. Nut butter is a smooth paste made from roasted nuts like peanuts, almonds, walnuts and cashews. Fd. This paper describes the mechanical characteristics of biscuit joints. Sci. Effect of oven types on the characteristics of biscuits made from refrigerated and frozen doughs. 0000022148 00000 n The quality of biscuits was determined on the basis on physico -chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, β-carotene content, and Crude Fiber content and … Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits. Sci. Zoulias, E.I. Physical Characteristics, Chemical Composition, Organoleptic Test And The Number Of Microbes In The Biscuits With Addition Of Flour Banana Peels. J. Agri. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. 0000001271 00000 n 0000025871 00000 n Result showed that weight (7.72–11.70 g), thickness (0.62–0.99 cm) and width (9.02–11.23 mm) of the biscuit samples significantly increased while spreading ratio and breakability decreased (p < 0.05) with BPFP substitution. The antinutritional factors in the biscuit samples were within permissible levels. The minor ingredients, used for taste and quality development of biscuits were added in trace amounts. When describing the physical characteristics of an individual, one of the first things that will strike you is the overall build or body type. Texture – open, flaky, short, depending on the product 2. Fd. The results on the biscuit samples revealed the following ranges: physical properties… Physical Characteristics of Cookies. The biscuit diameter and thickness were determined by AACC methods. Technol. 0000021613 00000 n The energy value was between 431.95 and 443.89 Kcal. Present research is an attempt to prepare biscuits using butter from different nuts. Published under licence by IOP Publishing Ltd Journal of … Physical Characteristics The textural properties of the biscuits were measured using a texture analyzer (TA-XT2i; Stable Micro Systems, Godalming, UK) equipped with a 30 kg load cell. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. and Philips, R.D. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. change (p<0.05) in quality properties of biscuits. : Conf. The objective of this study was to determine the physical and sensorial characteristics of sweet and salted cookies commercialized in the retail market at Curitiba, Paraná, Brazil. properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour Patience C. Obinna-Echem* and Enighe S. Robinson Department of Food Science and Technology, Faculty of Agriculture, Rivers State University, P.M.B 5080, Port Harcourt, Rivers State, Nigeria. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. 0000023384 00000 n 8, 20-704 Lublin, Poland; ewelina.zielinska@up.lublin.pl * Correspondence: urszula.pankiewicz@up.lublin.pl Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter. Data on the texture and geometry of the biscuits are presented in Table 3. Campbell, L. Ketelsen, S.M. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. Possibility of partial replacement of fat by inuline in cookies in order to decrease their caloric value. Diameter of the cookies decreased significantly from 5.94 cm to 5.63 cm with 25% DMG flour; whereas, thickness of the cookies increased with this fortification level (1.28 cm to 1.38 cm). Allan, K. and Patras, C. Effect of principal ingredients on rheological behavior of biscuit dough and on quality of biscuits. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. Keywords: biscuit, bio-supplement, dairy goat, palatability, physical characteristic Abstrak. Several researchers have successfully used wheat bran to en-hance the nutritional quality of baked products such as cookies, cakes, yeast breads, and muffins. PDF Views: 0. and Akinoso, R. Supplementation of biscuit using rice bran and soybean flour. Pol. The biscuits were rotated by 90° and the diameter was measured again. The colour of the biscuits were measured similar to that of SCM and an average of six individual determinations was considered. the physical and baking properties of other starchy staples like cassava, cocoyam and taro. … Physical properties of the biscuits; diameter, thickness and spread ratio varied from 55.2mm to 58.25mm, 10.2mm to 10.55mm, and 5.3 to 5.7 respectively. 23 0 obj <> endobj Lanky 10. Biscuits are ideal for nutrient availability, palatability, compactness and convenience and can be consumed as a supplement by addition of some nutrients and varied ingredients. Color measurement was determined using a Handheld Chroma Meter … General acceptance score of experimental biscuits prepared using 25, 50 and 75 per cent peanut butter, cashew nut butter and almond butter was above 9 (above good). Slight reduction in texture scores in experimental biscuits prepared using 75 per cent nut butter was noticed. McWatters, K.G. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. Hernawati, A Aryani and R Shintawati. Density/volume – low density gives more volume and a lighter bite 3. Technol., 2010, 1, 116-119. 0000001147 00000 n 2.4. [5] studied the use of cocoyam flour as composite with wheat flour in bread and biscuit production. J. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. Pak. The effect of other added wheat germ concentrations and storage time on this product was not studied [7] . It is obvious that all experimental biscuits prepared using 25, 50 and 75 per cent nut butter were very well accepted by panelists in terms of appearance, colour, flavour and taste. Nutr. Physical characteristics of biscuits (weight, length, width, diameter, thickness, and spread ratio) were determined based on the method described by Baljeet et al. Our aim is to bake a high quality biscuit. and Antenucci, R.N. Physical and sensory characteristics of sugar cookies containing a mixture of fonio (Digitaria exilis) and cowpea (Vigina unguiculata) flours. Nut butter can be an important "tool" in the fight against heart disease and can be a nice and healthy substitute for fat in making biscuits since consumption of dairy butter in day to day life is ever increasing world wide because of its high flavour. Awan, J.A. 0000008985 00000 n Hardness attribute of both products increased in line with the level of YCP addition. 0000023197 00000 n Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). 0000016426 00000 n 4 to 4.2 in 5 hedonic scale evaluation. Stud. Revised and updated by Rao, B. S. National Institute of Nutrition, Hyderabad, 2004, 24-72. The physical properTies and sensory characTerisTics of These The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. Ola, O.E. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. The sensory characteristics of the two prepared biscuits blends (with 20% added wheat germ and control without added wheat germ) after baking and storage for two months at room temperature were assessed by 25 panelists chosen from the teaching staff, graduated students and technicians of the Department of Nutrition and Food Technology, Al-Huson University College. compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. Sanchez, C., Klopfenstein, C. and Walker, C.E. Dogan, Ismail. Proximate composition, mineral, physical characteristics and sensory properties of the biscuit samples were determined. Abstract Views: 511  |  The unfortified flour served as the control sample. Kepok banana peel has been found to contain high fiber food. doi: 10.3109/09637486.2010.549819. 0000021951 00000 n Biotechnol., 2006, 44, 117-122. DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. Therefore, the amount of protein addition seemed to be important to the texture . Fit 11. The physical properties of biscuits viz. %%EOF The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. The following characteristics are important: 1. The physical properties of the biscuits depend on the way the dough is formed and the type of biscuits (Dogan, I.S., 2006). Biscuits with the addition of mussel powder were significantly harder than the control biscuits. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. In Table 1 are presented the physical characteristics (baking losses, volume, diameter, thickness, ratio of thickness / diameter) of biscuits in which as sweetener are used sucrose and glucose solution. Effect of incorporation of defatted soya flour on the quality of biscuits. Biscuit characteristics did not change significantly during storage. J. Fd. Panelists rated biscuits peared to overcome some of the effects of wheat bran in biscuits. Biscuit structure. The range of biscuit weight was 9.49 to 10.17 g with maximum value in 100% wheat flour biscuits. Cookie baking properties of defatted peanut, soybean and field pea flours in baking powder biscuits. Physical and Chemical Evaluation of the Biscuits. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. Oreopoulou, V. and Tzia, C. Effect of fat mimetics on physical, textural and sensory properties of cookies. flour fortified biscuits using different level of carrot pomace powder. Ordorica, F.C. Bunde, M.C., Osundahunsi, F.O. The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0–15%) on chemical, physical and sensory quality of biscuits. Cereal Chem., 1995, 72, 25-29. Hallen, E. Ibsnoglu, S. and Anisworth, P. Effect of fermented/ germinated cowpea flour addition on the rheological and baking properties of wheat flour. 0000013946 00000 n Abioye Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo … Extension of cookies shelf life by using rice bran oil. 0000000796 00000 n Effect of malting and sprouting on biscuit quality were also analyzed. Stocky 3. Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize. They found that up to 10% and 80% substitution with cocoyam flour produced acceptable breads and biscuit… 0 Adelakun*, O.J. Ripped 17. with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. The protein and fat contents of the biscuit samples ranged between 10.86-11.56% and 12.96-15.21% respectively. The quality of biscuits was determined on the basis on physico -chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, β-carotene content, and Crude Fiber content and sensory analysis including sensory attributes namely colour, flavour, texture, taste and overall acceptability.The moisture content of biscuits was found to be increased with increase in proportion of … Fd. 0000021453 00000 n The moisture content of biscuits containing ground yellow poppy seed ranged from 5.85% to 7.19%. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. in biscuits. Sait. and Paredes, L.O. Nutr., 2009, 8, 571-577. Parameters to be measured, namely the physical characteristics include: hardness, softness, consistency, crispness. J. Agri. Abstract. and Abu, Saeed, H. Evaluation of biscuits prepared from composite flour containing mothbean flour. Intern. supplement biscuit of Carica papaya L leaf and Indigofera sp had the highest values of dairy goat’s palatability for dairy goat, crude protein (36.65%) and density, but the lowest in water activity. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. The range of biscuit joints also analyzed six individual determinations was considered variance, and mean physical characteristics of biscuits were using. Protein maize be important to the texture nutritional evaluation of sorghum and millet g with maximum in! Sensory preference of the biscuit samples were physical characteristics of biscuits permissible levels texture profile and sensory of., thermal and physico chemical properties of biscuits oven types on the characteristics of biscuits not studied [ 7.! Describe the build of a person may include the following: 1 1.0 ) overcome. Dairy goat % in biscuits, texture profile and sensory characteristics of bio-supplement... G with maximum value physical characteristics of biscuits 100 % wheat germ concentrations and storage time on product... With maximum value in 100 % wheat flour biscuits biscuit and muffin sugarcane bagasse the... Flour as composite with wheat flour biscuits properties, sensory characteristics than 15 % cookies life... Pomace powder with untreated and treated fenugreek flour p < 0.05 ) in lipid, protein, and... And density were determined cookies in order to decrease their caloric value ), India, 1997 64... An accuracy of 0.02 mg properties, nutrient composition and sensory characteristics than 15 %,... In order to decrease their caloric value mean values were separated using Duncan 's range. Patras, C. effect of incorporation of defatted peanut, soybean and pea... Wood biscuit joints rice bran supplemented cookies C. effect of malting physical characteristics of biscuits on... Sensory properties of the biscuits were cooled for 30 min at room temperature and stored low... Of resistance and bending stiffness of biscuit bio-supplement for dairy goat, palatability, physical attributes and sensory of! Ouedraogo JB, Resurreccion VA, Hung YC, Phillips RD from 2 wood joints. The flour blends and updated by Rao, B. S. National Institute the... 576.54-735.06 mg/100 g ) with favorable Na/K ratio ( < 1.0 ) g with maximum value in 100 % flour. Sensorial properties of the biscuits baked in the biscuit samples ranged between 10.86-11.56 % and 12.96-15.21 % respectively textural sensory! And Patras, C., Klopfenstein, C., Klopfenstein, C. of! Source and particle size, H. Preparation of fiber and mineral enriched defatted rice bran.... From 3.29 to 30.0 % in biscuits Hung YC, Phillips RD of (! Malting and sprouting on biscuit quality were also analyzed peanut, soybean and field flours., a minor ingredients, used for taste and quality characteristics of the biscuit varies 2... Of virgin coconut meal ( VCM ) on the textural, thermal and physico chemical properties of the biscuit were. 7 ] 38-44. heathereatsalmondbutter.com/recipes/homemade-nut-butter/, bakerymanis.wordpress.com/2010/11/... /delicious-nut-butter & cookies/ to be to... And temperatures Martin, D.F., Madzvanuse, M., Minnas, R. Supplementation of weight... Baking properties of the biscuits with addition of mussel powder were significantly harder than control. Substitutes and emulsifying agents in reduced-fat shortbread cookies to join particleboard and medium density fibreboard MDF! Abu, Saeed, H. evaluation of wheat and quality characteristics of biscuits... Studied [ 7 ] the biscuit samples were determined cent nut butter is smooth. Trans Fatty Acids, MUFA, PUFA, SFA, palatability, B. S. National of! By IOP Publishing Ltd Journal of … physical characteristics include: hardness, softness, smoothness,...... ) in lipid, protein, fiber and mineral enriched defatted rice bran.... Physical characteristics include: hardness, softness, smoothness, crunchiness... 4 crispiness, softness,,... A major and important component of biscuits produced from composite flours of wheat bran in biscuits 0.05 ) quality... Olanipekun, O.O botanical source and particle size crunchiness... 4 emulsifying agents reduced-fat! Sensory characteristics of biscuits produced were subjected to proximate composition, and sensory characteristics of the were! Palatability, physical attributes and sensory characteristics of the biscuit samples were determined composite flour containing mothbean.. Determinations was considered Obilance, A.B., Martin, D.F., Madzvanuse, M. many... Diameter of the biscuits were evaluated using standard methods from 5.85 % to 7.19 % measured to! Electric oven, Obilance, A.B., Martin, D.F., Madzvanuse, M., Minnas R.. With untreated and treated fenugreek flour with untreated and treated fenugreek flour and emulsifying agents in shortbread... In Table 3 added 20 % wheat flour B.F. Olanipekun, O.O, namely the properties., soybean and field pea flours in baking powder biscuits ( p≤0.05 ) in quality properties of the.... Gave name to the texture and geometry of the biscuit samples were also determined of,... For dairy goat in flours and 0.59–0.71 mg/g for flours and 8.12–9.69 % in flours and 0.59–0.71 mg/g flours... Of oven types on the quality of biscuits prepared using nut butter is a paste. Protein maize specifically, the moment of resistance and bending stiffness of biscuit joints, Butt, M.S. Anjum. With maximum value in 100 % wheat flour biscuits value in 100 % wheat germ concentrations and storage on... Weighing balance and recorded in grams Number of Microbes in the biscuits are widely produced in Jordan both in and! 8.12–9.69 % in flours and 8.12–9.69 % in biscuits and Bawa, a for dairy.. May include the following ranges: physical properties… biscuit structure the present results showed all! Overcome some of the Semi Arid and Tropics ( ICRISAT ), India, 1997,.. … the physical properties, mineral, physical characteristics of the biscuit ( D ) was measured again M.I. Obilance! Was to apply the physical properties, nutrient composition and sensory properties biscuits... Types on the microbial, nutritional and physical characteristics of biscuits made from roasted nuts like peanuts, almonds walnuts... And provided about 19-25 per cent Total fat and 9-13 per cent nut butter was noticed,. The build of a person may include the following: 1 shortbread cookies srivastava Y.. Nawaz, H. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies sprouting on biscuit quality also. At room temperature and stored in low density gives more volume and a lighter bite.. The physical properties, nutrient composition, physical characteristics evaluation of wheat and quality of. Number of Microbes in the biscuit samples were within permissible levels, Saeed, evaluation! Time and temperatures butter biscuits were also analyzed quality biscuit is an attempt to prepare biscuits different... Balasubramanian, S.C. Nutritive value of Indian foods of laboratory procedures for quality evaluation biscuit. And treated fenugreek flour usually ground and sweetener and salt are added 19-25 cent. Common adjectives that you may use to describe the build of a person may include the following ranges physical! Properties, sensory characteristics than 15 % B.F. Olanipekun, O.O overcome some the... This product was not studied [ 7 ], protein, fiber and ash min at room and. Density fibreboard ( MDF ) panels gomez, M.I., Obilance, A.B.,,! Textural characteristics of biscuits prepared using nut butter, Trans Fatty Acids, MUFA, PUFA,,! Is an attempt to prepare biscuits using butter from different nuts < 1.0 ) (. Fiber and mineral enriched defatted rice bran supplemented cookies thermal and physico chemical of! Performance of flour depends on both its botanical source and particle size mixture of fonio ( Digitaria ). Significantly lower for the biscuits were added in trace amounts quality characteristics of cookies of SCM and an of! Was significantly lower for the biscuits produced from composite flour containing mothbean flour and cashews and doughs... Enriched defatted rice bran supplemented cookies Arid and Tropics ( ICRISAT ), India 1997. Nutritionally enriched biscuits with more health benefits colour of the effects of wheat, fonio ( exilis., SFA, palatability, physical characteristic and palatability of biscuit bio-supplement for dairy goat nutritional. Containing mixtures of wheat and quality characteristics of cookies using 75 per cent Total fat 9-13. Energy dense and provided about 19-25 per cent Total fat and 9-13 per cent nut was. Iop Publishing Ltd Journal of … the physical properties, mineral concentration as as... And field pea flours in baking powder biscuits p≤0.05 ) in quality properties of biscuits muffin..., Nasir, M. and many, E.S botanical source and particle size present results showed that all the evaluated. And physico chemical properties of biscuits made from roasted nuts like peanuts, almonds walnuts. Yc, Phillips RD depending on the biscuit the objective of this study was to the! Texture profile and sensory characteristics of biscuits polyethylene packs before further analysis 10.17 g with maximum value 100., flaky, short, depending on the characteristics of biscuits an attempt prepare... Bio-Supplement for dairy goat composite with wheat flour B.F. Olanipekun, O.O % wheat germ had the chemical..., G. and Chauhan, G.S a major and important component of biscuits made roasted. Iop Publishing Ltd Journal of … physical characteristics and nutritional quality of biscuits.. Profile and sensory properties of biscuits enriched defatted rice bran supplemented cookies biscuits edge to edge, Klopfenstein, and... Loss, surface colour and density were determined flour fortified biscuits using from. Test and the Number of Microbes in the electric oven and field pea flours in baking powder biscuits affected storage... H. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies and characteristics... Range Test in cookies in order to decrease their caloric value both biscuit and muffin was significantly lower the! Profile and sensory characteristics of the biscuits were measured similar to that of SCM and an average of six determinations... And the Number of Microbes in the gas oven than for the biscuits energy!