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Abstract

Present investigations were performed to examine the effect of incorporation of ginger powder on the physicochemical and organoleptic characteristics of the biscuits. For this, fresh ginger was dried, ground in powder and added in wheat flour at 0, 2.5, 5, 7.5 and 10% concentration for preparation of the biscuits. It was found that ginger powder incorporation increased thickness, hardness and fracturability as compared to the biscuits without ginger powder. The moisture, protein, ash and crude fiber contents increased while nitrogen free extract decreased significantly (p<0.05) with progressive substitution of ginger powder. There was no significant difference noticed for fat content. Organoleptic properties in terms of color, flavor, crispiness, texture and overall acceptability were only acceptable at minimum level of ginger powder.
Keywords: Ginger; Biscuits; Physical analysis; Chemical characteristics; Sensory properties
http://dx.doi.org/10.19045/bspab.2017.600132