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VOL. 7, ISSUE 1 (2022)
Sensory evaluation of dietary fibre enriched prebiotic biscuit
Authors
Rita Mondal, Pragya Tiwari, Ranajit Kumar Khalua
Abstract
The main objective of this research study was to
develop dietary fibre enriched prebiotic biscuit and to evaluate sensory
analysis of newly prepared biscuit. In this research study, control biscuit was
developed without prebiotics and experimental biscuit was prepared by different
percentage of prebiotics. As a prebiotics oats powder was used. The nutritional
value of bakery goods and their potential for use in feeding programmes and
emergencies captured the attention of customers. After sensory analysis, it was
found that T2 treatment combination was showed higher overall
acceptability.
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Pages:54-60
How to cite this article:
Rita Mondal, Pragya Tiwari, Ranajit Kumar Khalua "Sensory evaluation of dietary fibre enriched prebiotic biscuit". International Journal of Food Science and Nutrition, Vol 7, Issue 1, 2022, Pages 54-60
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