Development and Sensory Evaluation of Pearl Millet Based Value Added Biscuits Blended with Different Non-wheat Flours

  • Parul Gupta Department of Extension Education, Krishi Vigyan Kendra, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
  • Yashwant Singh Department of Extension Education, Krishi Vigyan Kendra, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
Keywords: Pearl Millet, Sensory evaluation, Value added biscuits, Composite flour

Abstract

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.

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Published
2020-09-27
How to Cite
Gupta, P., & Singh, Y. (2020). Development and Sensory Evaluation of Pearl Millet Based Value Added Biscuits Blended with Different Non-wheat Flours. Asian Pacific Journal of Health Sciences, 7(4), 29-32. Retrieved from http://apjhs.com/index.php/apjhs/article/view/1102