Development of sorghum biscuits incorporated with spices
Akula Esther Sandhya, Dr. Kavita Waghray
The present research study was performed to investigate the proximate analysis, microbial analysis, sensory evaluation and shelf life of the developed spiced sorghum biscuits of composite flours prepared by using refined wheat flour (Triticum aestivum) and sorghum flour (Sorghum bicolor). Five blends were prepared by homogenously mixing sorghum flour and wheat flours in the percentage proportions: 0:100, 30:70, 50:50, 70:30, 60:40 (SF: WF) and later used to make cookies. Proximate analysis, microbial analysis and sensory evaluation of cookies made from the above combinations were determined. The results of the proximate composition showed that the S4 is the acceptable product for the consumption respectively. The developed spiced sorghum biscuits were packed in metallised polyester pouches and the shelf life of the developed pouches was observed to be 60 days. Sensory evaluation of the packed product was conducted at an interval of 15 days respectively. Statistical results revealed that the addition of sorghum, wheat flour and a combination of these whole flours have highly significant effect (p<0.01) on the sensory characteristics of cookies.