2. INTRODUCTION
•Biscuit is a term used for a variety of baked, commonly flour-
based food products.
•Biscuit (Europe) = cookie or cracker (North America)
•In the Commonwealth Nations, "cookie" typically refers to
only chocolate chip cookie.
•In the United States and some parts of English Canada,
a "biscuit" is a quick bread, usually unsweetened.
3. Types of biscuits present in the market
• Glucose (44 per cent)
• Marie (13 per cent)
• Cream (10 per cent)
• Crackers (13 per cent)
• Milk (12 per cent)
• Others (8 per cent)
4.
5. • Biscuit production by the organised segment is
estimated to be 1.30 million tonne.
• The industry is dominated by Britannia and Parle,
which account for 70 per cent of the industry’s
volumes.
• India biscuit market stood at $3.9 billion in 2016
and growing at the rate of 11.27 percent annually
and expected to reach $7.25 billion by 2022.
• Currently this industry valued at Rs 145 billion.
Biscuit market in India
17. Flavour development in biscuit
• Maillard reaction:
When protein (Gluten) and sugar(carbohydrates) in the biscuit
are heated it becomes brown, and that interaction produces
flavour. It is called Maillard reaction and this is the back bone
of the baking/cooking/roasting/ almost all the
cooking/baking.
• Caramelization or caramel flavour:
Sometimes Caramelization causes browning the same foods in
which the Maillard reaction occurs, but the two processes are
distinct. They are both promoted by heating, but the
Maillard reaction involves amino acids, as discussed above,
whereas caramelization is simply the pyrolysis of certain
sugars.
• Fats, oils, milk and milk products are also responsible for
imparting flavour in biscuits.
18. • Role:
Tasteenhancer
Masking any undesirable odour from theproduct
It increases palatability and make product acceptable
Provide identity
Reduces raw material cost
Make biscuits of consistent quality
• Selection:
The flavour should be stable and non reactive with
the other ingredients
Many flavours are heat susceptible and protection of
flavours needs consideration of baking process.
Role and selection of flavour
