UTILIZATION OF ADLAY FLOUR (Coix lagrima jobi, L) IN BISCUITS PRODUCTION

Abstract

Adlay, a cereal with the scientific name Coix lagrima Jobi, L, was used in the production of composite wheat: adlay flours in the proportions of 80:20 and 70:30. These flours were used in the production of hard sweet biscuits ("Maizena" type) and buttered rotated biscuits. In both cases the products obtained showed technological characteristics similar or superior to those obtained with the controls (made with only wheat flours). The levels of acceptance were approximately 94%.