Abstract:
The main goal of this study is to extract natural flavour from mint and orange peels by distillation production in sudan and its utilization in improving the biscuit product flavour. The flavours were extracted by steam and water distillation. It was conducted to determine the physico-chemical propereties of flavour and it’s effect on different added levels (1,2,and 3 ml) on the sensory evaluation of the final product.
The proximate analysis for both flavoured biscuits ,with orange and mint (moisture, protein, fat, ash, fiber and carbohydrate) were compared with control
Results obtained showed significant difference (P <0.05) in moisture (2.14%-3.56%), carbohydrate(77.6%-79.48%) and no significant differencein (P>0.05) protein, fat, ash and fiber respectively. The physical characteristics of biscuit include thickness, wiedth, and spread ratio . showed significant difference
(P <0.05) . Mineral analysis showed significant difference (P<0.05) in K,P and Zn. No significant difference(P>0.05) in(Fe ,Mg. Ca expect D1 with biscuit orange peel flavor. Moreover, Microbial analysis indicated that, all biscuit samples were free from contamination.
Finally, the sensory evaluation for the added mint flavoured biscuit compare showed no significant difference (P>0.05) in their color, flavour, taste, texture, and over all acceptability. The orange flavoured biscuit showed significant difference (P <0.05) in their color, flavour, taste, texture, and over all acceptability
