2.4. The biscuit-making performance of flour depends on both its botanical source and particle size. The sensory assessment is shown in Table 6. The values for diameter ranged from 7.11 to 12.01 cm. The physical parameters of baked products diameter, weight and spread factor depend on the gluten content. Physical and Chemical Evaluation of the Biscuits. The biscuits were subjected … Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The ingredients used in biscuits were flour blends (100g), sugar (30g), shortening (20g), milk powder (2.0g), sodium chloride (1g), sodium bicarbonate (0.5g), ammonium bicarbonate (1g), vanilla essence (0.2 ml), water (20 ml) and skimmed milk powder. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. Nowadays, there has been increasing interest of using the chicory and its constituents in food production. Parameters to be measured, namely the physical characteristics include: hardness, softness, consistency, crispness. Physical properties of sorghum-wheat composite biscuit: Table 3 shows the physical properties of sorghum-wheat composite flour biscuit. The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. Colour. Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. ... Sensory parameters of biscuits. 1 Biscuits were prepared using creamery method for making biscuit dough. Moreover, in order to investigate the effect of particle size, a commercial and two jet milled finer samples of both rye and barley flours were used. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. Organoleptic test include: aroma, taste, mouthfeel, aftertaste. The parameters evaluated include taste, colour, flavour, aroma, texture and general Spread ratio was expressed as diameter/thickness (McWatters et al., 2003). The physical properties of biscuits prepared from the flour blends were presented in Table 3. Physical properties of biscuits 3.3.1. Spread ratio was then calculated as diameter divided by thickness of the biscuit. Data were analyzed statistically using SAS computing programs. The gluten content of the Colour is important in the selection and the purchasing of food products (Calvo, Salvador, & Fiszman, 2001), including biscuits. 2.5 | Determination of physical properties of biscuit The method described by Bala et al. Spread factor was deter-mined using the following equation: (2015) was used, with slight modi-fication, to evaluate the biscuit for the following parameters: • Thickness of biscuits was determined by measuring the diameter of four biscuit samples placed edge to edge with a digital vernier caliper. The weight, thickness, width, spread ratio and spread factor ranged from 5.30-5.70 g, 3.90-4.00 mm, 4.40-4.60 mm, 1.16-1.19 and from 97.50-99.20, respectively. The biscuit diameter and thickness were determined by AACC methods. Physical parameters of biscuits Biscuits diameter (cm) and thickness (cm) were de-termined using vernier callipers, while cookies weight was determined using an electronic weighing balance. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. Furthermore, the biscuits were tested by chemical analysis (proximate). 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