Effect of adding three levels of guar on the rheological, sensory and storage properties of biscuits

Abstract EN

Effect of adding three levels of guar powder to the local flour was studied, and the addition rates were 2, 2.25 and 2.5% .

The chemical composition of all mixtures was estimated, as the values of the proportions of the components varied among themselves according to their chemical composition.

The rheological characteristics of the studied mixtures were studied, as the orption rate of Water 65.7, 69.1, 69.5 and 70.0% for treatments A, B, C and D respectively, as the increase in the added Guar ratio improved the orption rate because of its excellent properties in binding water, and the values of the maturation time/min were 2.3, 2.8, 3.0 and 3.1 minutes for all transactions, respectively.

As for the stability period, it was 4.9, 6.5, 6.6 and 6.8 minutes for all transactions, respectively.

The addition of guar powder at a rate of 2.5% improved the storage period of the product and preserved its organoleptic characteristics.