Sensory Evaluation of Extruded Snacks Prepared from Triticale and Wheat Composite Flour

Authors: Biadge Kefale*

Volume 6, Issue 1

Abstract

Sensory evaluation of five treatments for snack production conducted. Five treatments were used to produce snack as composite flour of wheat and triticale in different ratio Treatment one (100:0),Treatment two(85:15), treatment three (70:30) ,Treatment four (55:45), Treatment five (40:60) respectively. The wheat and triticale were obtained from Holeta agricultural research center wheat breeding program. The samples were presented to 15 panelists to rate them on a five point hedonic scale .Analysis of variances (ANOVA) was performed on the data gathered. The result showed that highest acceptance were for the treatments T1 (100:0), T2(85:15), T4(55:45), T5(40:60) respectively. Results revealed that there are a significant difference at p<0.05 between the treatments for aroma and over all acceptability .It was concluded that snack samples produced from treatment two (85:15) and treatment three (70:30) were more acceptance in their taste and over all acceptance .up to 30 % of triticale can be substituted on wheat flour to the production of snack by agro industry.

Keywords: Triticale; Snack; Acceptance

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