Development and Quality Assessment of Millet Sweet Potato based Biscuits
Authors
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Department of Home Science, Women's Christian College, Affiliated to the University of Madras, Chennai - 600 006 ,IN
Harshitha -
Department of Home Science, Women's Christian College, Affiliated to the University of Madras, Chennai - 600 006 ,IND. Annette Beatrice
DOI:
https://doi.org/10.21048/IJND.2024.61.3.42101Keywords:
Kodo millet, overall acceptability, sweet potato, whole wheat, wheyAbstract
Biscuits are a popular cereal snack enjoyed by all age groups. The increasing demand for biscuits that are delicious, safe, convenient, and nutritious has led to efforts in developing biscuit with growing market demand. The objective of the study was to develop a biscuit with a combination of kodo millet flour, whole wheat flour, sweet potato, and whey and assess its quality characteristics. Three blends were prepared with different ratios, and Biscuit A with the ratio of (40:30:30) received the highest overall acceptability score. It had low moisture and fiber content but high energy, fat, and protein. There was an increase in hardness and a decrease in fracturability, gumminess, chewiness, and springiness. Microbial analysis indicated minimal increase in total plate count after 60 days of storage, and no detection of coliform bacteria or yeast / mould. The newly developed biscuit is healthy and is safe for human consumption.
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