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Technology  \nCentral Campus of Technology  \nInstitute of Science and Technology  \nTribhuvan University, Nepal  \nEffect of Incorporation of Malted Barley in the Quality of Biscuits  \nA dissertation submitted to the Department of Food Technology, Central Campus of Technology. Tribhuvan University, in partial fulfillment of the requirements for the  \ndegree of B.Tech. in food Technology  \nby  \nSangita Sah  \nDepartment of Food Technology  \nCentral Campus of Technology, Dharan  \nInstitute of Science and Technology  \nTribhuvan university, Nepal  \nDecember, 2021  \nTribhuvan University  \nInstitute of Science and Technology  \nDepartment of Food Technology  \nCentral Campus of Technology, Dharan  \nApproval Letter  \nThis dissertation entitled Effect of Incorporation of Malted Barley in the Quality of Biscuits presented by Sangita Sah has been accepted as the partial fulfillment of the requirement for the B. Tech. degree in the Food Technology  \nDissertation Committee  \n1. Head of Department  (Basanta Kumar Rai, Prof.)  \n2. External Examiner    \n(Mr. Raj Kumar Rijal, chief, FTQCO)  \n3. Supervisor    \n(Mr. Pashupati Mishra, Prof.)  \n4. Internal Examiner    \n(Mr. Basanta Kumar Rai, Prof.)  \n5. RMC Member    \n(Mr. Basanta Kumar Rai, Prof.)  \nDecember 28, 2021  \nAcknowledgements  \nIt has been an immense honor to carry out research work under the supervision of respected Prof. Pashupati Mishra to whom I would like to express my heartfelt gratitude for always providing constant guidance, enthusiastic support, frequent inspiration and valuable insights to coordinate the sources of information and proceed to the research work.  \nI am also indebted to Prof. Basanta Kumar Rai and Department of Food Technology for providing necessary facilities during the work. Similarly, I would like to thank the Campus Chief of Central Campus of Technology, Dr. Dil Kumar Limbu as well as all the teachers of the campus for their continuous guidance towards academic excellence.  \nI would like to thanks the laboratory and library staff for being so cooperative in the times of needed. Finally, without help, encouragements and suggestions from seniors, juniors and my colleagues from Central Campus of Technology, my work would never have been completed in the stipulated time and with this ease.  \nFinally, I owe my deepest gratitude to my parents and my family without whom my work would have seen light of this day.  \nDate of submission: December, 2021  \n(Sangita Sah)  \nAbstract  \nMalted barley incorporated biscuit is a thin, small, unleavened, typically crisp, flat and sweet biscuit prepared using malted barley flour and wheat flour as the major ingredients. The aim of this study was to prepare malted barley incorporated biscuit and evaluate of its effect on the biscuit quality. The recipe was formulated through the DOE software Design Expert v7.1.5 for mixture method. Malted barley incorporated biscuit was prepared by soft dough process by partially substituting wheat flour with malted barley flour in the range 0 to 50 parts. The sensory analysis of the formulated biscuits were carried out for acceptability through 9-point hedonic rating (9= like extremely, 1= extremely dislike) for color, flavor, texture, taste, overall acceptability attributes. The obtained data were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance.  \nBiscuit with the incorporation of 16.67 parts of malted barley flour was selected as the best formulation and subjected for further physiochemical analysis. The crude protein, fat, fiber, total ash and total carbohydrate of malted barley flour incorporated biscuit were found to be 11.21%, 20.45%, 3.14%, 1.71% and 61.08%(db) respectively whereas the same parameters for wheat flour biscuit were found to be 6.8%, 15.8%, 1.23%, 1.30%, 72% respectively. These findings suggest that malted barley flour can be successfu","cbCaijwxo7dVzTqQ","https://ap.wps.com/l/cbCaijwxo7dVzTqQ","pdf",1006985,92,"English","# Introduction\n## General introduction\n## Statement of the problem\n## Objectives of the study","[{\"question\":\"What is the main objective of the study?\",\"answer\":\"To prepare malted barley incorporated biscuits and evaluate its effect on biscuit quality.\"},{\"question\":\"How were the biscuits formulated and which range was tested?\",\"answer\":\"Biscuits were prepared by substituting wheat flour with malted barley flour from 0 to 50 parts, using the DOE Design Expert v7.1.5 mixture method.\"},{\"question\":\"How was biscuit quality measured and what statistical method was used?\",\"answer\":\"Sensory attributes were measured using 9-point hedonic rating, and the data were analyzed using two-way ANOVA at a 5% significance level.\"},{\"question\":\"Which formulation was selected as the best and why?\",\"answer\":\"The biscuit with 16.67 parts of malted barley flour was selected as the best formulation based on sensory acceptability and subsequent physicochemical evaluation.\"}]","Effect of Incorporation of Malted Barley in the Quality of Biscuits - dissertation | PDF",232]