Sensory and nutritional evaluation of biscuits Prepared from pearl millet (bajra)
Anubha Mehra, Uttara Singh
The present studywas undertaken with the objectives of evolving biscuits containing bajra to find out their acceptability and nutritive value. Biscuits were prepared by using whole wheat flour, bajra flour, sugar, ghee by substituting whole wheat flour with bajra flour. The different samples prepared were Type A, Type B, Type C, Type D and Type E in the ratios of (whole wheat flour:bajra flour) 100, 75:25, 50:50, 25:75, 100 respectively. The developed biscuits were sensory evaluated using nine point hedonic scale. Results showed that biscuit Type E was highly acceptable as scored (8.4±0.09) whereas biscuit Type B was least acceptable as scored (7.5±0.03). Highest energy, fat and iron were observed in Type E (1010 Kcal), (55 g) and (8 mg) respectively. Likewise fat, protein, carbohydrate, fibre and calcium were observed in Type B (68.3 g), (11.9 g), (118.5 g), (1.7 g) and (52.5 g) respectively. Biscuit (Type E) was most acceptable and analysed for proximate and mineral content along with standard biscuit (Type A). Result shows that biscuit prepared with bajra flour (Type E) was found to be high in carbohydrate (56.4 g), fat (23.2±0.1 g) and iron (9.4±0.2 mg) than standard biscuit (Type A). Thus replacement of traditional food like whole wheat flour with bajra flour for preparing biscuits is feasible and beneficial too and also were very well accepted.