Study the Impact of Replacing Peanut Flour with Wheat Flour on Physiochemical Properties and Sensory Assessment of Biscuits Produced

Abstract

Abstract This study was conducted in order to study and determine the chemical composition, physical properties and sensory evaluation of biscuits manufactured with different replacement percentages of peanuts (0, 10, 20, 25)%. The results of the chemical composition of the biscuits made from replacing peanut flour showed that the moisture content in all samples was between (6.27-6.50%) as the results showed that there was a difference in the moisture content of the different types of biscuits, as for the percentage of ash, there was a significant increase with the increase in the replacement rates, and the percentage ranged between (1.37-1.63)%. The highest percentage of protein in the transaction was BP25%, about (26.13)%, and it was noted that the protein percentage increased with the increase in the replacement rates, while the highest percentage of fat reached about (26.43) in the BP25% sample. The results showed that there was an increase in the percentage of fat with an increase in the replacement rates for the studied transactions, while the percentage of fibers reached the highest percentage in the transaction BP20% (11.27%), the highest percentage of carbohydrates was between (68.33-28.87)%, as the results showed a decrease in the percentage of carbohydrates with an increase in the replacement rates. The results showed the effect of the replacement ratios on the physical characteristics if each increased with the diameter of the biscuit and the diffusion coefficient with an increase in the replacement ratio. As for the sensory evaluation, the results of the studied characteristics (general appearance, top surface characteristics, freshness, crunchiness, flavor, aroma, taste, color, general acceptance) showed that the replacement rate exceeded BP20% for biscuits made from peanut flour replacement, as its results were higher than the rest transactions.