alexa Biscuits Production by Mixing Banana and Cashew in Wheat Flour | OMICS International
ISSN: 2329-8901
Journal of Probiotics & Health
Like us on:
Make the best use of Scientific Research and information from our 700+ peer reviewed, Open Access Journals that operates with the help of 50,000+ Editorial Board Members and esteemed reviewers and 1000+ Scientific associations in Medical, Clinical, Pharmaceutical, Engineering, Technology and Management Fields.
Meet Inspiring Speakers and Experts at our 3000+ Global Conferenceseries Events with over 600+ Conferences, 1200+ Symposiums and 1200+ Workshops on
Medical, Pharma, Engineering, Science, Technology and Business

Biscuits Production by Mixing Banana and Cashew in Wheat Flour

Kapil Gaur*
Department of Biotechnology, DCRUST Murthal, Sonepat, India
Corresponding Author : Kapil Gaur
Department of Biotechnology
DCRUST Murthal, Sonepat, India
Tel: 8376837633
E-mail: [email protected]
Received February 24, 2015; Accepted February 26, 2015; Published March 06, 2015
Citation: Gaur K (2015) Biscuits Production by Mixing Banana and Cashew in Wheat Flour. J Prob Health 3:127. doi:10.4172/2329-8901.1000127
Copyright: © 2015 Gaur K. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Visit for more related articles at Journal of Probiotics & Health

Abstract

Biscuits were baked from a mixture of banana and cashew using wheat flour as base ingredient. Biscuit produced can show variability in flavor in all the attributes studies when compared to the control produced from wheat flour only. The value for crust color and moistures were 6.6 and 6.4 respectively. Studying on biscuit production showed that they contain higher moisture (13.4%) protein (12.6%) and fat (3.6%) contents when compared to the control produced from wheat flour alone. The banana and cashew flour can be used to replace part of wheat flour as well as fat and sugar in the production of biscuits without affecting the overall quality of biscuit produced in a drastic way.

Keywords
Biscuit; Sensory; Flour; Perishable; Banana
Introduction
Biscuits have enjoyed a relative constant place in our diet for a long time and their continued quality has inspired the development of newer and additional enticing product that square measure offered in the market these days once the [1] functions of their ingredients are perceive biscuits is one amongst the foremost bother – free marketable items in any work. The foremost ingredients within the production of biscuit are flour, fat sugar egg and feat agent and the standard of biscuits is summarized within the general terms first is size each width and height and the second is the biscuit bite. Banana is the most popular fruit in the world. They are flashy and can be cultivated in all part of the tropics [2].
Banana fruit is a staple food in several Africa countries and they have beneficial nutritional properties. In as much as banana is widely consumed, its short shelf life is of great concern to both producers and consumers [3]. Bad storage systems used by formers and time lag from form to consumers due to the modes transportation enhanced the deterioration of this crop which may make them unacceptable to the consumer. Hence, wastage is inevitable the perishable nature of banana therefore makes processing important. Cashew is most popular nut and a very important crop whose seeds are rich in the sources of edible oil (43.55%) and protein (25.28%). Banana and cashew with other ingredient are used to produce biscuit. The flavor of banana and cashew when mixed with each other in correct proportions results in the outcome of a new product.
In the whole about two-thirds of the world’s cashew production is crushed for oil and the remaining one-third is consumed as food [4]. In many parts of the world like Nigeria, cashew is a source of income for many as it is widely eaten as a snack after roasting. A combination of cashew and banana is commonly eaten as a snack in Nigeria and it is indeed very tasty. The most commonly used ingredients used in the production of biscuits are cashew, banana, wheat flour, margarine, egg, baking powder, sugar and milk.
With the help of these mixtures biscuits can be made either by using only wheat flour, baking powder, egg, sugar and milk or by mixing the banana and cashew in the wheat flour and keeping the rest of the things as same, but a difference in the protein content between the two types of biscuits can be tested and a very slight difference in the taste between them can also be felt (Figure 1). It was clear that the protein content of the biscuit having banana and cashew having as its ingredients contain more protein level than the biscuit which was made by using wheat flour only (Figure 2).
Discussions
No significant difference can be felt in the moisture, ash, fiber, protein, fat and carbohydrate content between the two types of the biscuit. The substitution of cashew and banana for wheat did not affect the quality of the biscuits.
It is possible to incorporate banana and cashew flour into the major biscuit ingredients (wheat flour, fat, sugar, egg and leavening agent) to obtain a very flavor-able and nutritious product. The production of these flavor-able and nutritious biscuit has led to the development of a new means of utilizing banana and cashew, thus reducing the banana wastage.
Conclusions
It is possible to produce nutritious and acceptable biscuits through a substitution of banana and cashew. The high protein content of biscuits made from the addition of banana and groundnut as well as well as the acceptability of the baked product could lead to an increase in the utilization of indigenous food crops.
References

Figures at a glance

Figure Figure
Figure 1 Figure 2
Select your language of interest to view the total content in your interested language
Post your comment

Share This Article

Recommended Conferences

Article Usage

  • Total views: 12305
  • [From(publication date):
    May-2015 - Feb 23, 2018]
  • Breakdown by view type
  • HTML page views : 8487
  • PDF downloads : 3818
 

Post your comment

captcha   Reload  Can't read the image? click here to refresh

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version