Abstract
Jamun seed are popular among alternative medicine systems to control different ailments such as diabetes, cardio-vascular and gastro-intestinal disorders. Owing to such attributes, the most important aspect of this study to develop jamun seed powder fortified biscuits have been commercialized to meet these purposes. Efforts were made to prepare biscuits having different combinations of Maida (M), finger millet (FM) and jamun seed powder (JSP) were prepared by mixing them in different proportions viz., T1 - 87% + 10% + 3%, T2- 84% + 10% +6%, T3-81% + 10% + 9%, T4-78% +10% + 12%. The biscuits were baked in a thermally controlled oven at temperature of 170°C for 20 min. The prepared biscuits were subjected to textural analysis and compared with the control biscuit containing 100% maida flour. The physical and textural properties of biscuits made by various blending were determined. The qualities of the product were determined with the help sensory evaluation. In sensory analysis treatment T3 (81% maida + 9% jamun seed powder + 10% finger millet flour) secured maximum score for colour, taste, flavour and acceptability. Therefore, treatment T3 was more acceptable so it was optimised treatment than others.
Highlights
Biscuit is a term used for a variety of baked, commonly flour-based food products
The biscuits were prepared by mixing of ingredients like maida, finger millet (10%) and jamun seed powder (3%, 6%, 9%, and 12%), salt, sugar etc. were put together for dough formation (Table 1)
The ingredients required for the preparation of Jamun seed powder fortified biscuit by using finger millet for different compositions are as follow
Summary
Biscuit is a term used for a variety of baked, commonly flour-based food products. Indian Biscuits Industry is the largest among all the food industries and has a turnover of around Rs. 3000 crores. Jamun seed powder has been used for centuries as a natural form for balancing the healthy blood sugar level. It is a very delicious, detoxifying herb which has properties that helps to maintain natural urination and sweating. Nutritionally; it has high content of calcium (344 mg/100g), dietary fiber (15% to 20%) and phenolic compounds (0.3% to 3%) This minor millet contains important amino acids viz isoleucine, leucine, methionine and phenyl alanine which are deficient in other starchy meals. Being indigenous minor millet it is used in the preparation of various foods both in natural and malted forms Grains of this millet are converted into flours for preparation of products like porridge, puddings, pancakes, biscuits, roti, bread, noodles, and other snacks. This work has been undertaken to develop the biscuit so that diabetic people will consume it and get recommended dose of jamun seed powder
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
