Chemical Composition, Physical and Sensory Evaluation of Biscuits Mixed with Some Vegetable Powders

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Thisstudy aimstodetermine the chemical composition ,caloric value and mineral contents, physical and sensory evaluation of biscuits supplemented with some vegetable powders of carrot (CF), sweet potato (SPF), spinach (SF) and Beetroot (BRF). Biscuits were formulated by replacing wheat flour in biscuits formula by some vegetable powders at 5, 10and 15% levels. On adry weight basis, the data revealed that the gross chemical composition for spinach recorded the highest ratio in protein (28.08%) while, carrot recorded the highest ratio in crude fiber (19.82%) followed by beetroot (15.09%). The sweet potato was the highest in total carbohydrates (84.31%). Mineral contents in samples under study were found as P, 310.23 – 342.65; K, 50.47 – 282.08; Ca, 151.20 – 971.20; Fe, 12.64 – 39.43; Mg, 93.90 – 1419.71 and Zn, 2.05 – 7.05 mg/100g D.W.The data showed that biscuits supplemented with 10% and 15% SF recorded a high ratio in protein and crude fiber. While supplemented biscuits with CF, SPF and PRF recorded the highest ratio in total carbohydrates. Data also indicated more significant differences,observed in mineral contents between biscuits supplemented with different vegetable powders, also sensory evaluation scores revealed that samples with 5% of SPF and CF  were most acceptable among the panelists due to their sweet taste as compared with control. The results of the current study showed that vegetable powders can be considered as a good source of Ca, Mg, P, K, Fe, protein and crude fiber. Consequently, it is recommended to utilize the four studied vegetable powders for raising the nutritional value of products.

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