Studies on Development of Multigrain Biscuits and Their Quality Evaluation Under Ambient Condition

Abstract

Experiments were conducted to development, quality evaluation and storage stability of multigrain flour biscuits made flours wheat flour, maize flour, barley flour, pearl millet flour and gram flour. The biscuits were formulated by taking different treatments and at different proportion of multigrain flours in the ratio of (C) 100:0:0:0:0, (S,) 90:2.5:2.5:2.5:2.5, (S2) 80:5.0:5.0:5.0:5.0 and (S3) 70:7.5:7.5:7.5:7.5, respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. Biscuits were packaged in Low density polyethylene after preparation. All the samples were stored at room temperature for 30 and 60 days for quality evaluation. After preparation of biscuit various physico-chemical properties were determined, i.e. pH, protein content, fat content, moisture content and ash content. Sensory evaluation results were determined on the basis of the hedonic table. Sensory characteristics were reported on the basis of color, flavor, taste, texture and overall a~ceptability. All the four samples were packed in the LOPE and were analyzed after the preparation and during 60 days of ambient storage. Results of the study revealed that the control sample were awarded overall score of 7.00 (like slightly) and biscuits prepared in the various flour ratio (S,) 2.5%, (S2) 5% and (S3) 7.5% were rated as 7.45 '(like moderately), 7.80 (like very much) and 8.00 (like very much) respectively just after baking. The overall acceptability decreased with the increase in storage period