Department
Consumer and Food Sciences
Degree
MSc Food Science (with distinction)
Resting of sorghum-soya biscuit dough: effect on dough and biscuit physicochemical properties and consumer acceptability of the baked biscuits
Sorghum is a gluten free and underutilized cereal crop that grows mostly in dry parts of Africa. Substitution of imported wheat flour with locally grown sorghum flour with could potentially reduce production costs of ready to eat snacks, thereby making the biscuits more affordable. The low moisture content after baking extends the shelf life of sorghum-soya biscuits. Results from this study have shown that sorghum-soya biscuits have inferior sensory qualities compared to readily available wheat-based snacks. However, the low glycemic index of sorghum-soya biscuits means that it is slowly digested in the gut compared to wheat biscuits, which could be an alternative for consumption as a healthy and filling snack.
Supervisors
Memberships
South African Association for Food Science and Technology (SAAFOST)
Conferences
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