A process for sensory evaluation was established and sensory indicators for biscuit product quality were benchmarked. Results of the functional properties indicated that wheat flour had the highest bulk density (0.70 ± 0.02)g/ml while malted soybean flour had the highest Gelation (1.50 ± 0.05)% wt/vo/v. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. width, aspect ratio at max. biscuits were measured by weighing on a weighing balance with an accuracy of 0.02 mg. Sensory evaluation of biscuits The seven biscuits were subjected to sensory evaluation. SENSORY CHARACTERISTICS The sensory characteristic of biscuits were judged by the It described the quality attributes of biscuit that should be expected from the modeled responses. Sensory Analysis was conducted by applying hedonic scale test by applying the method of 9 point hedonic scale. Practically the sensory acceptability of the biscuits is the most used parameter to assess the limit of substitution and many studies reported with success acceptable biscuits at very high levels of substitution with non-wheat flours (Rai et al. It also assessed the relationships between the sensory texture of the biscuits and some texture parameters of the biscuit. Both fat content and sugar form had a significant effect (P = 0.05) on mechanical properties of the biscuits. A total of twenty untrained panelist drawn from the Federal Polytechnic, Bauchi based on their familiarity with the product were used for the evaluation. SENSORY EVALUATION Sensory evaluation session was conducted based on 7-point hedonic scale (Aminah 2000) where higher score indicates better quality attributes (1, dislike very much and 7, like very much).Sensory attributes such as colour, aroma, appearance, crispiness and flavour of biscuit … Cookies were placed on a baking tray inch distance and were baked at ... parameter used was indicated below, Parameters Value -test speed 2.0 mm/s Test speed 1.0 mm/s significant difference (P ≥ 0.05) in the other sensory parameters up to 30% substitution with cassava flour. Anethole-flavored biscuits with different compositions (fat, flour, and sugar form) were produced using an experimental design. Results: Comparable results were obtained using the two methods. The biscuits were subjected to physical (volume, maximum width, maximum height, aspect ratio at max. 2 | MATERIALS AND METHODS 2.1 | … strength of biscuit. The biscuits were subjected … Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The Chemical composition analysis where it was tested for different parameters like ash and moisture analysis, protein, carbohydrate content and antioxidant profile (DPPH, contents of flavonoids of control and fortified biscuits). The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. 3) Evaluating the effect of storage time after two months at room temperature on the sensory parameters for this product. Materials and Methods 2.1. Biscuits Preparation 2) Studying some chemical and sensory properties of this product (biscuit enriched with germ wheat). ratio, and sensory qualities of the biscuit. 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