Nutritional composition, physical characteristics, and sensory attributes of wheat based biscuits enriched with bullet pear () fruit pulp.

Fat is a major and important component of biscuits. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. The pulp was prepared by soaking the fruit in warm water (65 °C) for 30 min, the black coat was scraped out and the pulp used in substituting HF at 0, 25, 50, 75 and 100% levels. Samples were analysed for physicochemical and sensory qualities. The result showed that moisture (5.68-7.0%), proteins (6.91-7.64%), crude fibre (0.47-0.84%) and ash contents (0.80-2.52%) increased ( < 0.05) with increase in BPFP substitution while 100% HF had highest ( < 0.05) score for fat (11.00%) and carbohydrate (76.39%). Result showed that weight (7.72-11.70 g), thickness (0.62-0.99 cm) and width (9.02-11.23 mm) of the biscuit samples significantly increased while spreading ratio and breakability decreased ( < 0.05) with BPFP substitution. Bullet pear pulp substituted biscuits had higher ( < 0.05) range value for vitamin C (2.36-13.15 mg/100 g) and vitamin E (4.07-8.78 mg/100 g). The minerals increased ( < 0.05) with increase in BPFP substitution and ranged from 8.54 to 18.13 mg/100 g (calcium), 6.46 to 25.68 mg/100 g (magnesium), 28.39 to 64.33 mg/100 g (phosphorus), 10.95 to 59.57 mg/100 g (potassium), 1.66 to 8.47 mg/100 g (iron) and 15.50 to 50.12 mg/100 g (sodium). The sensory results showed that 50% substitution of HF with BPFP had no significant difference ( > 0.05) from 100% HF biscuit in all parameters except for taste. Also all the samples were generally accepted by the panellist.