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VOL. 11, ISSUE 3 (2026)
Formulation and quality evaluation of prebiotic-enriched ragi (finger millet) biscuits containing inulin
Authors
Dr. Varsha Sanjay Khude
Abstract
The present study aimed to develop
nutritionally enhanced ragi (finger millet) biscuits fortified with the
prebiotic fiber inulin and to evaluate the effects of different inclusion
levels on physicochemical, functional, sensory, and shelf-life characteristics.
Four formulations were prepared: Control (0% inulin), T1 (2%), T2 (3.5%), and
T3 (5%). Proximate composition, color, texture, spread ratio, water activity,
in-vitro starch hydrolysis, predicted glycemic index (pGI), and sensory
attributes were assessed using standard analytical techniques. The results
indicated that inulin incorporation significantly increased total dietary fiber
(p < 0.05), with T3 showing a 28.4% increase compared to control. Biscuit
hardness decreased with higher inulin levels, while spread ratio showed a
slight but non-significant rise. In-vitro starch hydrolysis and pGI
values declined proportionally with inulin level, with T3 exhibiting the lowest
pGI (47.2 ± 1.8) compared to control (55.6 ± 2.1). Sensory evaluation revealed
that T1 and T2 were most preferred due to improved mouthfeel and mild
sweetness, whereas T3 showed a slight decline in crispness. Shelf-life studies
showed no significant differences in microbial load across treatments during 90
days of ambient storage. Overall, incorporation of 3.5% inulin produced the
best balance of nutritional enhancement, functionality, and consumer
acceptability, demonstrating considerable potential for developing
low-glycemic, prebiotic-enriched functional ragi biscuits.
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Pages:154-159
How to cite this article:
Dr. Varsha Sanjay Khude "Formulation and quality evaluation of prebiotic-enriched ragi (finger millet) biscuits containing inulin". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 154-159
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