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Development and Quality Evaluation of Biscuits from Sweet Potato and Minor Millets

Journal: International Journal of Science and Research (IJSR) (Vol.11, No. 4)

Publication Date:

Authors : ; ; ;

Page : 298-303

Keywords : Sweet potato flour; Amaranth flour; Echinochloa colona flour; functional properties;

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In the present research work, attempt was made to develop biscuits from sweet potato and Minor millets viz. Amaranth and Echinochloa colona. The sweet potato tubers were sorted, washed, peeled, sliced, blanched, drained, dried and milled into flour. The Amaranth and Echinochloa grains were cleaned, sorted and milled into the flour. These flour samples were thereafter subjected to functional properties analysis. Efforts were made to develop biscuits having different proportions of sweet potato flour, Amaranth flour and Echinochloa colona flour viz. SPFB2 (10 % + 60 % + 30%), SPFB3 (20% + 45%+ 35%), SPFB4 (30% + 30%+ 40 %), SPFB5 (40% + 15%+ 45%) while SPFB1 (100% + 00 + 00) served as control. The biscuits were baked in a thermally controlled oven at temperature of 170 ? C for 15 mins. The prepared biscuits were subjected to proximate, textural, sensory analysis and stored under ambient conditions for a period of 120 days in LDPE and aluminium foil bags. The physical properties of biscuits made by various blending were determined. The results of sensory analysis showed that, SPFB5 (40% sweet potato + 15% Amaranth flour + 45% Echinochloa colona flour) secured maximum score for colour, flavour, taste, texture, appearance and overall acceptability. The developed biscuits were shelf stable till 90 days of storage in aluminium foil bag. The cost of production of biscuit for the best selected treatment on sensory basis was about Rs.200/kg.

Last modified: 2022-05-14 21:04:25