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PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY EVALUATION OF WHOLEMEAL FLOUR AND CARROT-ENRICHED BISCUITS: NUTRITIONAL AND CONSUMER IMPACT
Abstract
The aim of the project concerns the production, characterization and impact on consumers of biscuits with wholemeal flour and grated carrots. The innovative character results from the use of wholemeal flour, which, unlike white flour, retains the bran and wheat germ, making it richer in fiber, vitamins and minerals. This contributes to a lower glycemic index and a superior nutritional profile. Carrots provide moisture and natural sweetness and are also an important source of beta-carotene, fiber and other vitamins and by adding orange essence, the flavor of the biscuits is greatly enhanced, adding a dose of vitamin C, boosting the nutritional value of the biscuits. The carrot, wholemeal flour and orange essence biscuit is a tasty and healthy product that is also a child-friendly product. In the present work, the obtained biscuits were analyzed from physicochemical and sensory points of view. From the physicochemical point of view the moisture, mineral, fat, protein and finally the carbohydrate content and energy value were evaluated. From a sensory point of view, the external appearance, in cross-section, taste, odor and general acceptability were evaluated.
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