How do you judge the quality of the biscuits in biscuit factory
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Biscuit was produced by substituting 25%, 50% and 75% of wheat flour with full fat (FFF) or defatted flaxseed flour (DFF). Proximate analysis, physical, sensory characteristics and evaluation of acid, peroxide value and antioxidant activity of biscuit produced from FFF and DFF during storage in multilayer flexible packages for 90 days were investigated. The proximate composition of biscuit samples was significantly affected by increasing substitution ratio. There was a significant increase in protein, fat, fiber content and calories of flaxseed biscuit compared with control. Hardness of FFF biscuit decreased with increase level of flaxseed flour and 75% FFF biscuit have the lowest value. Flaxseed biscuit had acceptable sensorial values and DFF at 25% substitution is the most acceptable with reference to all parameters. All flaxseed biscuit exhibited higher antioxidant activity than control. No significant change between biscuits fat with 25 and 50% DFF regarding peroxide and acidity values during storage. KEYWORDS: Flaxseed, Biscuit, Chemical analysis, Physical properties, Sensory evaluation, Storage.