Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute
Bibliographic record
Abstract
Production and evaluation of biscuits made from wheat flour and toasted watermelon seed meal as fat substitute was studied. Extracted watermelon seeds were toasted and grounded into seed meal, which were later usedto formulate composite flour blends in the ratio of 10:90 (MW1), 20:80 (MW2), 30:70 (MW3), 40:60 (MW4) with and 50:50 (MW5) of water melon seed meal: wheat flour respectively, while 100% wheat flour served as control (W1). Each blend was used to produce biscuits adopting robbing process. The functional properties of flour blends, proximate composition and physical properties of the biscuit samples were determined. Sensory qualities of the biscuits were evaluated by 20-members panelist. The accepted composite biscuit samples was stored on a shelf for 6 weeks and analyzed for moisture and total viable count. Data obtained were analyzed statistically (P≤0.05) for ANOVA, and means separated using Fisher’s LSD Test. The results of the functional properties showed variations in behaviour. There were no significant differences (P≤0.05) in pH, swelling index, viscosity and gelation temperature of the flour blends while significant differences ‘(P≤0.05) existed in bulk density, water absorption capacity and wetability. There were significant differences (P≤0.05) in protein, fat, crude fibre, ash and carbohydrate for both flour blends and biscuit samples respectively. The addition of toasted watermelon seed meal increased protein, fat, crude fibre and ash contents while carbohydrate content decreased with higher substitution level of wheat flour. Moisture content ranged from 10-11 % (flour) and 6.25 -10% (biscuit). Significant differences (P≤0.05) were recorded in thickness, spread ratio and break strength within the samples. The result of sensory evaluation showed that W1I was significantly different (P≤0.05) in taste, aroma and overall acceptance. However, MW4 and MW5 were significantly different in texture, but in terms of crispiness, MW1 and MW3 were preferred. Moisture content of the preferred samples (MW1 and MW3) stored for 6 weeks increased from 6.25-11.75 % (MW1) and 6.75 – 11.0% (MW3) while the viable microbial counts ranged from 2.0 x 102-6.8 x 105cfu/g for bacteria and 1.8 x 101-7.4 x 103cfu/g for mould respectively.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.002 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".