Studies on utilization of second grade biscuits (SGB)‎ as additive to dough in manufacturing of biscuits

Abstract EN

Biscuit manufacturing generates second grade biscuits (SGB) in the form of loosebiscuits, overweight biscuits, underweight biscuits, unpacked biscuits and packing defective, whichare considered waste.

The objective of this study was aimed to produce low cost biscuits.

In thepresent study, SGB were utilized as additive to dough of biscuits aim to low the cost and to improvethe quality of biscuits.

The results indicated that there were no discernible sharp destroyed in thespecific attributes of crust appearance, texture, crispness, taste, odour and overall preference betweenall biscuit samples produced with addition of biscuit powder (SGB) and control.

From the sameresults, it could be noticed that overall acceptability of biscuit samples with addition of SGB did notdiffer significantly from control.