Development and Sensory Evaluation of Pearl Millet Based Value Added Biscuits Blended with Different Non-wheat Flours
The present study was an attempt to develop value added biscuits containing pearl millet with non-wheat flours for its acceptability among consumers. Biscuits were prepared using different concentrations of pearl millet flour, rice flour, chickpea flour, sesame flour, and peanut flour. The different formulations prepared were Type 1, Type 2, Type 3, Type 4, Type 5, and Type 6 in the ratios of (bajra flour: Rice flour: Chickpea flour: Sesame flour: Peanut flour) 100, 90:10, 80:10:10, 75:10:10:05, 75:10:10:0:05, and 70:10:10:10:05:05, respectively, to make cookies. The developed biscuits were sensory evaluated by semi-skilled panelists using nine point hedonic scales. The results showed that biscuit Type 6 was highly acceptable as scored (8.3 ± 0.13) whereas biscuit Type 3 was least acceptable as scored (7.6 ± 0.15). The result shows that biscuit prepared with different concentrations of composite flour (Type 6) was found to be highly acceptable by the panel of judges, thus it will be used further for technology dissemination among masses.
Copyright (c) 2020 Parul Gupta, Yashwant Singh
This work is licensed under a Creative Commons Attribution 4.0 International License.
Asian Pacific Journal of Health Sciences applies the Creative Commons Attribution (CC-BY) license to published articles. Under this license, authors retain ownership of the copyright for their content, but they allow anyone to download, reuse, reprint, modify, distribute and/or copy the content as long as the original authors and source are cited. Appropriate attribution can be provided by simply citing the original article.