Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Evaluation of some walnut varieties and their use in biscuit making
Author(s): Abeer Majeed Shaker Al-Samarrai and Bara’a Abdul-Salam Abdul-Hameed Al-Murza
Abstract: The study included physical, chemical, and manufacturing tests on walnuts and their powder from two types of walnuts: American and Belarusian walnuts. Physical tests revealed a higher average weight per nut of American walnuts (12.56 grams) than Belarusian walnuts. The shell width of Belarusian walnuts was also increased (2.6 cm²). Chemical tests (moisture, ash, and fat) revealed a higher percentage of Belarusian walnut powder (moisture 2.6%, ash 2.4%, and fat 64.63%). Manufacturing tests revealed that biscuits produced by adding walnut powder from which the fat had been removed were superior in texture and overall acceptability, and similar in color to biscuits produced by adding walnut powder with the fat present.
DOI: 10.22271/foodsci.2025.v6.i2b.249
Pages: 74-78 | Views: 116 | Downloads: 54
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How to cite this article:
Abeer Majeed Shaker Al-Samarrai, Bara’a Abdul-Salam Abdul-Hameed Al-Murza. Evaluation of some walnut varieties and their use in biscuit making. J Curr Res Food Sci 2025;6(2):74-78. DOI: 10.22271/foodsci.2025.v6.i2b.249
