Development of Bisciut with the addition of Various Levels of Wheat Bran from Selected Hard Wheat Varieties

The present study was conducted to study the development of biscuit with the addition of various levels of wheat bran from selected hard wheat varieties during the year 2022-23 at the laboratory of Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam. The aim of this study was to analyze the wheat grain quality of selected hard wheat varieties V1: TJ-83 (Tandojam-83), V2: Mehran-89, and V3: IV-2 (Imadad variety) collected from wheat research center Tandojam. The whole wheat grains were processed by cleaning and removal of debris and contaminated material. The sample of wheat grains were subjected for chemical analysis by using inframatic grain analyzer machine. The result were recorded for maximum moisture observed in V2 10.2% in , protein observed in V3 11.9%, zeleny observed in V3 46%, starch observed in V1 72.6%, hardness observed in V2 48.3%.The grains of three hard wheat varieties were separately passed through machine to achieve maximum % of flour and bran. The result for maximum flour 80% in V1 and bran 23 % found statistically V3.The wheat flour and bran of all varieties were used to prepare bran rich biscuit. The biscuit samples were prepared with the addition of flour 100g, 95g, 90g and 85g and bran % 0 g, 5g, 10g, and 15 g with other ingredients, respectively. The results regarding physical properties of bran biscuit showed statistically maximum weight observed in T1 13.8g of all bran biscuit, width observed in T3 1.4cm of all bran biscuit, diameter observed 4.9cm, in T3 of all bran biscuit. The results regarding sensory properties of hard variety biscuit maximum color score 8.2 were observed in V1 T1, taste score 8.1, aroma score 8, texture score 8.3, overall acceptability score 8.4. It is concluded from the study that the TJ-83 contain low protein as compare to mehran-89 and I IV-2. It is suitable for the biscuit preparation and also that biscuit of T1 TJ-83: 95g hard wheat variety flour + 05g wheat bran results better in physical and sensory properties. Results best for color score, flavor score, texture score, and taste score by for overall acceptability. It is concluded from research that the hard wheat variety TJ-83 is suitable for biscuit preparation as compare to Iv-2 and mehran-89. The bran biscuit prepare with the hard wheat variety TJ-83 is good source of wheat bran that maintain the health of consumer. The wheat flour and bran of all varieties were used to prepare bran rich biscuit. The biscuit samples were prepared with the addition of flour 100g, 95g, 90g and 85g and bran % 0 g, 5g, 10g, and 15 g with other ingredients, respectively. Physical analysis showed that the highest biscuit weight (13.8g) was observed in T1, while the greatest width (1.4 cm) and largest diameter (4.9 cm) were recorded in T3 among all bran biscuits. The results regarding sensory properties of hard variety biscuit maximum color score 8.2 were observed in V1 T1, taste score 8.1, aroma score 8, texture score 8.3, overall acceptability score 8.4. It is concluded from the study that the TJ-83 contains low protein as compared to mehran-89 and I IV-2. It is suitable for the biscuit preparation and also that biscuit of T1 TJ-83: 95g hard wheat variety flour +05g wheat bran gives better results in term of physical and sensory properties. Results best for color score, flavor score, texture score, and taste score by for overall acceptability. It is concluded from research that the hard wheat variety TJ-83 is suitable for biscuit preparation as compare to Iv-2 and mehran-89. The bran biscuits prepared with the hard wheat varieties TJ-83 is a good source of wheat bran that maintain the health of consumers.