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Comparative Study on Chemically and Biologically Raised Crackers Biscuits

M. S. Rahman
Department of Food Engineering and Technology, State University of Bangladesh

A. A. Siddiqui
Department of Food Engineering and Technology, State University of Bangladesh

A. Matin
Department of Food Engineering and Technology, State University of Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to the comparative study of chemically and biologically raised cracker biscuit. There were two different formulas; Formula -A was biologically raised (using dry yeast) and Formula –B was chemically raised (using sodium bicarbonate, no yeast) crackers. For analyzing the quality of products, samples were collected from different points of the plant and conducted physical, chemical and organoleptic test. From physical test report it is found that the appearance, texture, color and flavor are better for formulation – A than the formulation – B. According to chemical test report it are found that oven moisture, Packing moisture, Fat and Ash were 1.9%, 2.8%,24.0% and 0.93% respectively of formulation – A and 2.0%, 3.1%, 24.2% and 0.92% respectively for formulation – B. From the panel test report 66.66% group voted the formula –A and 33.33% group voted the formula – B by the team -1 and secondly we form teamed – 2 by rearranging the team members of one and two. According to team-2 83.33% group voted the formula –A and 16.66% group voted the formula – B. All the test reports supported that biologically raised crackers biscuits was better than the chemically raised crackers biscuits.

Keywords: Biscuits, Crackers, Taste

Location: Chittagong,Bangladesh in Banga Flavour Application Lab (BFAL)

Start Date: 00-01-2012

End Date: 00-06-2012

Program Area: Postharvest and Agro-processing

Commodity: Fresh and processed food

Objectives:

1. To develop chemically and biologically raised crackers, biscuit and 2. To study the quality attributes of the developed biscuits.

Methodology:

The research work was carried out at Chittagong, Bangladesh in Banga Flavour Application Lab (BFAL) to prepare of cracker biscuits chemically and biologically. All ingredients are arranged by Banga Flavour and Fragrance, to complete the research work. The ingredients were: wheat flour, table sugar, fats and oils, eggs, milk and milk products, common salts, leavening agents, Emulsifying agents, water etc. The experiment was completed by some important steps, like mixing, standing, forming, sheeting, cutting, baking, cooling, stacking, packing, etc. Different chemical analysis such as moisture, fat, ash was determined. There were two different formulations of crackers biscuit; Formula A is designed for biological rising (used dry yeast) and Formula B is designed for chemical rising (not used dry yeast) crackers biscuits. The biscuits were prepared. Initially the stored raw materials quality was inspected then the ingredients were mixed through mixture. The mixing temperature was 40 0C and time was 10-12 minutes and the mixture speed was 40 rpm. Then the standing was performed for 60 minutes as the laying time exceeding 20 minutes is advised (Ellis, 1988). After standing, forming was done and then sheeting was performed to make the thickness as 0.15 mm and then cutting operation was performed. Finally the baking operation was conducted. In the baking zone, the oven has three sections, power type is direct hating system oven, and heat sources are top and bottom of the oven. Temperature in first zone was 180⁰C at top and at bottom 160⁰C. Temperature in second zone was 260⁰C at top and at bottom 240⁰C. Temperature in third zone was 140⁰C at top and at bottom 100⁰C. After baking, cooling of biscuit was done at 60 % RH (Relative Humidity). After that the biscuits were wrapped and packed for different purposes such as: To keep food products clean and hygienic and uncontaminated, to prevent infestation, to product the food item from changing with time and moisture pick up, to prevent mechanical damage, to give product identification, to supply information, to collate items/units into manageable quantities, to prevent tampering and theft etc. And finally the biscuits were stored at room condition temperature (25⁰C – 30⁰C) and relative humidity (58- 65) %. Sensory evaluation Test As per method of sensory evaluation of cracker biscuits, we collect sample first from packing section. After the collection of samples make a Panel or Team of six groups (20 members in each group). We serve the sample to all Panel/Team members of six groups of total 120 respondents and take their comments about sample (biscuits). According to the comments of Panel/Team members we select best sample/products between Formulation – A and Formulation – B.

Source of Information: J. Environ. Sci. & Natural Resources, 6(2): 97 -100, 2013; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The biscuits were prepared with two different formulas. As per results of test report of physical, chemical and organoleptic (panel test) test, Formulation – A was the best biscuits than Formulation – B. Formula – A is biologically raised and Formula – B is chemically raised formula.

Knowledge Management: Journal