@article{Bose:208478,
      recid = {208478},
      author = {Bose, D. and Shams-Ud-Din, M.},
      title = {The effect of chickpea (Cicer arietinim) husk on the  properties of cracker biscuits},
      journal = {Journal of the Bangladesh Agricultural University},
      address = {2010},
      number = {452-2016-35753},
      pages = {6},
      year = {2010},
      abstract = {Chickpea (Cicer arietinim) husk was extracted by  non-alkaline aqueous extraction process. The residual  extracted
husk was dried in a cabinet drier and finally  ground. Both fresh husk and processed husk were analyzed  for their
composition. The processed husk (extracted ground  husk) was incorporated into formulations of cracker  biscuits at 0-
20% replacement levels of wheat flour and  baking functionalities were evaluated. The studies on the  effects of
processed husk on biscuit’s qualities showed  that the highest spread ratio of biscuits was achieved with  3%
processed husk. Analysis of cracker biscuits containing  various percentage of processed husk showed that  biscuits
with increasing level of processed husk had higher  ash, fat, moisture and crude fiber content, while lower  protein and
total carbohydrate content. The amount of crude  fiber content of biscuits significantly increased with the  incorporation
of processed husk when compared with  conventional biscuits. The cracker biscuits containing  various percentages of
processed husks were evaluated for  their sensory attributes. The results revealed that cracker  biscuits containing 5%
processed husk secured the highest  score for overall acceptability among other substitution  levels.},
      url = {http://ageconsearch.umn.edu/record/208478},
      doi = {https://doi.org/10.22004/ag.econ.208478},
}