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. Results: Comparable results were obtained using the two methods. Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. width, aspect ratio at max. The biscuits were subjected to physical (volume, maximum width, maximum height, aspect ratio at max. SENSORY CHARACTERISTICS The sensory characteristic of biscuits were judged by the Biscuits Preparation Physical and Sensory Evaluation of Cookies ... diameter cut with the help of a biscuit cutter. It described the quality attributes of biscuit that should be expected from the modeled responses. 2011; Eneche 1999) (Table 4). biscuits were measured by weighing on a weighing balance with an accuracy of 0.02 mg. 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. Both fat content and sugar form had a significant effect (P = 0.05) on mechanical properties of the biscuits. 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. 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). ratio, and sensory qualities of the biscuit. 2 | MATERIALS AND METHODS 2.1 | … 3) Evaluating the effect of storage time after two months at room temperature on the sensory parameters for this product. The A total of twenty untrained panelist drawn from the Federal Polytechnic, Bauchi based on their familiarity with the product were used for the evaluation. The parameters evaluated include taste, colour, flavour, aroma, texture and general Sensory Analysis was conducted by applying hedonic scale test by applying the method of 9 point hedonic scale. Materials and Methods 2.1. 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. The biscuits were subjected … Nowadays, there has been increasing interest of using the chicory and its constituents in food production. strength of biscuit. 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. 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