Development of Fiber-Rich Biscuit by Incorporating Dragon Fruit Powder

Abstract

ABSTRACT Dragon fruit powder (DFP) is a rich source of fiber (15.7%) and phytochemicals (Gallic acid). Commercial dragon fruit use is limited to ready to serve and other fruit products. Because of the large-scale consumption of biscuits on a global level, there is a need for the development of high fiber biscuits enriched with nutraceuticals. In the present study, an attempt was made to develop biscuit from DFP. Four formulations of biscuits were prepared by mixing DFP in the ratio 30%, 40%, 50%, and 60% (w/w) with wheat flour, and they were considered as DFB30 (Dragon Fruit Biscuit 30%), DFB40 (Dragon Fruit Biscuit 40%), DFB50 (Dragon Fruit Biscuits 50%), and DFB60 (Dragon Fruit Biscuits 60%), respectively. Biscuits were prepared by using the traditional creaming method. Prepared biscuits were compared with sole wheat flour biscuit (B0) as a plain/control sample. As per sensory evaluation, DFB50 is acceptable formulation of wheat flour to DFP. Biscuit (DFB50) showed increased fiber content by about fivefold (7.81 g %), minerals (0.91 g %), and improved spread ratio (8.76) when compared with wheat flour biscuit (B0). Biscuit also reported being enriched with 0.0092 mg % Gallic acid with no significant change noticed in protein, fat, calcium, and iron content as from wheat biscuit (B0). It may be mentioned that 100 g daily consumption of fortified biscuit may alone fulfill 20% recommended daily intake requirement for dietary fiber.