1.

0 BISCUIT
Biscuit is a bakery food product which is commonly made from flour combined with other
different ingredients to increase its flavour, texture, crispiness, colour, sweetness, mouth feel.
1.1 Types of biscuit
Biscuits come in different varieties depending on their sensory qualities. They are classified
as sweet, semi-sweet, crackers, cookies and specialty biscuits.
1.2 Compositions for each sample of biscuit:
Sample 1:

Maida = 1kg
Butter = 360g
Pasteurised milk = 250g
Sugar = 250g
Salt = 5g
Baking powder =7g

Sample 2:

Maida = 1kg
Butter = 450g
Pasteurised milk = 100g
Sugar = 250g
Salt = 5g
Baking powder =7g

Sample 3:

Maida = 1kg
Butter = 250g
Pasteurised milk = 400g
Sugar = 250g
Salt = 5g
Baking powder =7g

1.3 Preparation of the samples:

Biscuits are highly hygroscopic and take up moisture quickly when exposed to atmosphere.
The preparation of sample should be done very preferably in a dry place. Mix the sample as
quickly as possible after weighing. Note: On the hot air oven and preheat at 2200C.

1.5.1 Apparatus
1.5 Determination of fat content
Set the Infrared moisture meter to 700C at %M basis. Weight 5g of the sample and put it on
the tray inside Infrared moisture meter. Note down the result.
1.4.2 Procedure
Infrared moisture meter
1.4.1 Apparatus
1.4 Determination of moisture
Roll out the dough and cut it to form appropriate shapes
Bake the biscuit for 15-25 min (lightly browned
preferred).

Add sugar in it and continue stirring until the sugar

granules disappears
Add maida in it and mould the mixture until it forms a
dough

Spread the weighted butter in a big bowl.

Stir the butter with a spoon until it reaches smooth
texture

1.3.1 Flow chart:

Soxhlet apparatus (SOCS PLUS)

1.5.2 Reagent
N-hexane Boiling point 690C

1.5.3 Procedure
Take the weight of the empty dry soxhlet flask. Weight 5g of the sample. Fill the empty flask
with n-hexane in appropriate amount. Run the machine for 40 minutes at 700C continued by
1400C for 60 more minutes for evaporation. Remove the traces of the residual solvent by
keeping the flask in hot air oven for half an hour. Cool the flask and weight it.
1.5.4 Calculation
Fat content = (F1 F2) g in 5g of the biscuit
Where,
F1 = final weight of the flask
F2 = weight of empty dry flask

1.6 Determination of texture

1.6.1 Apparatus
Texture analyzer TA HD PLUS

1.6.2 Procedure
Set the texture analyzer to find out the texture of the biscuit samples and note it down.

1.7 Sensory evaluation

Sensory evaluation is done using 9-POINT HEDONIC SCALE with degree of liking: 1=
dislike extremely, 5 = neither like nor dislike, 9 = like extremely to evaluate quality attributes
of the samples for four parameters: moisture content, fat content, texture and sensory
evaluation as given below

Grade

Score

Liked extremely
Liked very much
Liked moderately
Liked slightly
Neither like nor disliked
Disliked slightly
Disliked moderately
Disliked very much
Disliked extremely

9
8
7
6
5
4
3
2
1

Score Card:
Sensory profile in terms of characteristics
1
Body & texture

Sample No.
2

Colour & appearance

Sweetness
Flavour
Mouth feel
Overall acceptability

1.8 Experimental design

Firstly the proportions of sugar, salt and baking powder are kept constant at
Sugar = 250 g,
Salt = 5g,
Baking powder = 7g, in 1 kg of maida used.
And the quantity of butter and pasteurised milk are varied as given below
Sample no. Butter
quantity(g)
in 1kg of
maida

Pasteurised
milk (ml)
quantity in
1 kg of
maida

1
2
3

250
100
400

360
450
250

Response
1
Moisture
content of
the
biscuit(%
M)

Response
2
Fat content
in 5g of
biscuit

Response 3 Response 4
Texture of Sensory
the biscuit evaluation
(g)

1.9 Results and discussion

1.9.1 Experimental data
The experimental data is presented in the table given below
Sample no. Butter
quantity(g)
in 1kg of
maida

Pasteurised
milk (ml)
quantity in
1 kg of
maida

Response
1
Moisture
content of
the
biscuit(%
M)

Response
2
Fat content
in 5g of
biscuit

Response 3 Response 4
Texture of Sensory
the biscuit evaluation
(g)

1
2
3

360
450
250

250
100
400

2.08
1.58
2.36

1.05
0.51
1.13

6010.3
2918.6
4826.1

7.83
8.04
7.56

1.9.2 Effect of butter quantity and pasteurised milk on moisture content

As per the result sample 2 has the lowest moisture content of 1.58 %M while sample 3 has
the highest with 2.36 %M. Sample 1 with 2.08 gives a medium moisture content compared to
the other two samples.
1.9.3 Effect of butter quantity and pasteurised milk on fat content
As per the result sample 2 has the lowest fat content of 0.51 g in 5g of the biscuit while
sample 3 has the highest with 1.13 g. Sample 1 with 1.05 g gives a medium fat content
compared to the other two samples.
1.9.4 Effect of butter quantity and pasteurised milk on texture evaluation
As per the result sample 2 has the lowest response of 2918.6 g while sample 1 has the highest
with 6010.3 g. Sample 3 with 4826.1 g gives a medium response compared to the other two
samples. The graph for measurement of texture (where Red is sample 1, blue is sample 2 and
black is sample 3) is given below

1.9.6 Effect of butter quantity and pasteurised milk on sensory evaluation

Sample 2 with a score of 8.04 in the hedonic scale got the highest in the sensory chart and
was liked by all. Sample 1 and sample 3 follows with a score of 7.83 and 7.56, respectively.

1.10 Summary and conclusion

The experiments were designed to observe the effect of butter quantity and pasteurised milk
on the four quality parameters i.e. moisture content, fat content, texture and sensory
evaluation. And the result was found that sample 2 has the lowest moisture content, lowest fat
content, lowest hardness and the highest sensory value making this sample liked mostly by
all.

1.11 Cost analysis:

1.11.1 Sample 1:
Maida = 1kg = Rs 35
Butter = 360g = (195/500)*360 = Rs 140.4
Pasteurised milk = 250g =(64/1000)*250 = Rs 16
Sugar = 250g = (65/1000)*250 = Rs 16.25
Salt = 5g =(15/1000)*5 = Rs 0.075
Baking powder =7g = Rs 1
Total cost of the ingredients = Rs (35+140.4+16+16.25+0.075+1)
= Rs 208.72
Packaging cost = 14 polythene bag * Rs 1
= Rs 14
Total no. Of biscuit = 200
Each biscuit weight = 7 g approx.
So if we sell 15 biscuit at Rs 30 then,
Total selling price = Rs (200*2)
= Rs 400
So, Profit = (Total Selling price - Total cost of the ingredients - Packaging cost)
= Rs (400 - 208.725 - 14)
= Rs 177.275
1.11.2 Sample 2
Maida = 1kg = Rs 35
Butter = 450g = Rs 175.5
Pasteurised milk = 100g = Rs 6.4
Sugar = 250g = Rs 16.25
Salt = 5g = Rs 0.075
Baking powder =7g = Rs 1
Total cost of the ingredients = Rs 234.9
Packaging cost = 14 polythene bag * Rs 1
= Rs 14
Total no. Of biscuit = 200

Each biscuit weight = 7 g approx.

So if we sell 15 biscuit at Rs 30 then,
Total selling price = Rs (200*2)
= Rs 400
So, Profit = (Total Selling price - Total cost of the ingredients - Packaging cost)
= Rs (400 - 234.9 - 14)
= Rs 151.1
1.11.3 Sample 3
Maida = 1kg = Rs 35
Butter = 250g = Rs 97.5
Pasteurised milk = 400g = Rs 25.6
Sugar = 250g = Rs 16.25
Salt = 5g = Rs 0.075
Baking powder =7g = Rs 1
Total cost of the ingredients = Rs 175.425
Packaging cost = 14 polythene bag * Rs 1
= Rs 14
Total no. Of biscuit = 200
Each biscuit weight = 7 g approx.
So if we sell 15 biscuit at Rs 30 then,
Total selling price = Rs (200*2)
= Rs 400
So, Profit = (Total Selling price - Total cost of the ingredients - Packaging cost)
= Rs (400 -175.425 - 14)
= Rs 210.575