Biscuit manufacturing generates second grade biscuits (SGB) in the form of loose biscuits, overweight biscuits, underweight biscuits, unpacked biscuits and packing defective, which are considered waste. The objective of this study was aimed to produce low cost biscuits. In the present study, SGB were utilized as additive to dough of biscuits aim to low the cost and to improve the quality of biscuits. The results indicated that there were no discernible sharp destroyed in the specific attributes of crust appearance, texture, crispness, taste, odour and overall preference between all biscuit samples produced with addition of biscuit powder (SGB) and control. From the same results, it could be noticed that overall acceptability of biscuit samples with addition of SGB did not differ significantly from control.
Bendary, M., Hassanien, F., El-Sahy, K., Salama, A., & Soliman, A. (2019). STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS. Zagazig Journal of Agricultural Research, 46(1), 91-98. doi: 10.21608/zjar.2019.40323
MLA
Mahmoud M.E. Bendary; F. R. Hassanien; K. M. El-Sahy; A. A. Salama; A. M. Soliman. "STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS". Zagazig Journal of Agricultural Research, 46, 1, 2019, 91-98. doi: 10.21608/zjar.2019.40323
HARVARD
Bendary, M., Hassanien, F., El-Sahy, K., Salama, A., Soliman, A. (2019). 'STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS', Zagazig Journal of Agricultural Research, 46(1), pp. 91-98. doi: 10.21608/zjar.2019.40323
VANCOUVER
Bendary, M., Hassanien, F., El-Sahy, K., Salama, A., Soliman, A. STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS. Zagazig Journal of Agricultural Research, 2019; 46(1): 91-98. doi: 10.21608/zjar.2019.40323
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