Preparation Of Biscuits Research Articles

Fortification of biscuit with sidr leaf and flaxseedmitigates immunosuppression and nephrotoxicity induced by cyclosporine A.

The focus of consumers in healthy food turned to the possible health benefits of particular foods and food ingredients. This study aimed to evaluate the newly fortified biscuits supplemented with sidr leaves and flaxseed and to highlight their nutritional quality and health benefits against cyclosporine A-induced dexterous effects. Sidr leaves (SL), and flaxseed (FS) were used in the preparation of fortified biscuits. Proximate analysis and sensoryevaluation were carried out on thebiscuits. In in vivo study, 15 male albino mice were used for each group. Groups were divided into control, CsA, SL, FS, and SL+FS-treated groups. Hematological analysis, kidney function tests, oxidative stress, and anti-oxidant status were estimated. Flow cytometry was utilized to detect apoptosis and autophagy levels. The enzyme-linked immunosorbent assay (ELISA) was used for detection of interleukin-2 (IL-2), interferon-γ (IFN-γ), and transforming growth factor β1 (TGF-β1) levels. The composition of biscuits complemented by SL and FS demonstrated significant improvement in the nutritional value represented by the increase in overall protein, crude fat, crude fiber, ash, and carbohydrate contents. Treatment with SL and FS restored the disturbance in hematological, kidney function, oxidative, and antioxidant biomarkers. CsA-induced apoptotic and autophagic renal cell death was suppressed. Cytokines and pro-inflammatory markers were ameliorated. The use of SL and FS in dietary products can be recommended as a functional food. Moreover, they showed renal-protective, antioxidant, anti-inflammatory, and immune-enhancing activities. PRACTICAL APPLICATIONS: Sidr leaves (SL) and flaxseed (FS) were used in the preparation of fortified biscuits. The composition of biscuits complemented by SL and FS demonstrated a significant improvement in the nutritional values represented by the increase in overall protein, crude fat, crude fiber, ash, and carbohydrate contents. SL and FS showed a potential therapeutic activity in reversing CsA-induced dexterous side effects by acting as an antioxidant, antiapoptotic, antiautophagic, anti-inflammatory, renal-protective, and immune-enhancing agents. The use of sidr leaves and flaxseed in dietary products can be recommended as a functional food. Supplementation of SL and/or FS to the diet is recommended to ensure a good health. Moreover, introducing awareness for the patients utilizing CsA to use SL and FS in their diets.

Effect of functional beetroot pomace biscuit on phenylhydrazine induced anemia in albino rats: Hematological and blood biochemical analysis

Abstract The present study incorporated beetroot pomace powder in biscuit preparation at concentrations of 5–20%. Biscuits' chemical composition, and sensory were evaluated. A feeding experiment was conducted using three groups (n = 3); control and anemic (An+) groups fed a standard diet, and anemic group fed 90% standard-diet and 10% biscuit containing 15% pomace (AnB). Anemia induced by injecting rats with phenylhydrazine (40 mg/kg) for two consecutive days. Hematological and biochemical blood parameters were determined at days 3, 14, and 28. An enhancement in protein, fiber, calcium, phosphorus, and iron was observed in the biscuit by increasing the pomace. Consuming biscuits containing 15% pomace increased hemoglobin, RBCs, and antioxidant enzymes in (AnB) rats after 28 days. The minor kidney and liver dysfunction in the anemic groups were recovered in (AnB) after 28 days. Consequently, incorporation beet pomace in biscuit revealed a promising role in anemia treatment and oxidative stress managing.

Enhanced functional properties and shelf stability of cookies by fortification of kinnow derived phytochemicals and residues

The study was conducted to utilize kinnow residues (peel and pomace) and its peel phytochemicals extracted using supercritical fluid extraction, for the preparation of functional cookies. The Wheat flour was replaced with dried kinnow peel and pomace powder at 5, 10, 15, and 20% level of substitution while the phytochemicals extracted were added at 1, 2, 3, and 4% level of substitution respectively. The results showed that the cookies formulated with 10% peel, 5% of pomace, and 4% of phytochemicals obtained the best sensory scores. Cookies with the highest overall acceptability were further analyzed for Physico-chemical, phytochemical and storage studies. Supplementation with kinnow peel and pomace improved crude fiber, ash, and L value of cookies while spread ratio decreased. Supplemented cookies showed a significant increase in the DPPH and FRAP values. Cookies containing peel phytochemicals showed the highest phenolics (12.02 ± 0.11 mg gallic acid equivalent/g), Flavonoids (0.47 ± 0.06 mg quercetin equivalents/g), and carotenoids (0.76 ± 0.03 mg/100 g) followed by cookies containing peel and pomace respectively. The supplemented cookies possessed higher oxidative stability than the control [containing artificial antioxidant Butylated hydroxyanisole (BHA)] over a storage period. Thus it can be concluded that kinnow waste can be utilized as an ingredient for making functional cookies with improved shelf life.

Studies on utilization of orange peel powder in the preparation of cookies

The present investigation on “Studies on utilization of orange peel powder in the preparation of cookies” was undertaken to explore the underutilized or neglected but highly nutrient rich orange peel powder in bakery products. Orange peel powder is a rich source of crude fibre, phenolic compounds, β-carotene and can be utilized in bakery products such as cookies. The prepared cookies were analyzed for nutritional composition. The changes occurred during storage of cookies were also studied. Preliminary experiments were conducted to find out optimum level of orange peel powder for preparation of quality cookies. The quality cookies were prepared from 2% orange peel powder and 98% refined wheat flour. Chemical composition of orange peel powder showed that the moisture content was 7.53%, carbohydrates 80.27%, protein 5.34%, fat 2% and crude fiber 14.87%, vitamin C 45 mg/100g and iron 0.8 mg/100g. The physical properties of orange peel powder has light orange colour, bulk density 0.45g/ml. The fresh cookies had 4.2% moisture, 10.8% protein, 23.1% fat, 0.35 mg/100g crude fibre, 76.9% carbohydrates, 35.8 mg⁄100g calcium, 2.7 mg⁄100g iron and 650.3 ųg⁄100g β-carotene. The sensory evaluation of cookies was carried out regularly at a interval of one month. The mean score for colour and appearance was 8.53, texture 8.53, flavour 8.52, taste 8.53 and overall acceptability was 8.53 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 2% orange peel powder and 98% refined wheat flour packed in polypropelyene (PP) and low density polyethylene (LDPE) can be stored up to 3 months in good condition with minimum losses in sensory, nutritional and textural characteristics.

Studies on preparation of medicinal Shatavari cookies

The present investigation on “Studies on preparation of medicinal (Shatavari) cookies” was undertaken to explore the underutilized or neglected but highly nutrient rich shatavari powder in bakery products. Shatavari powder is a rich source of alcohol, phenolic compounds, alkaloids and can be utilized in bakery products such as cookies. The prepared cookies were analyzed for nutritional composition. The changes occurred during storage of cookies were also studied. Preliminary experiments were conducted to find out optimum level of shatavari powder for preparation of quality cookies. The quality cookies were prepared from 6% shtavari powder and 94% refined wheat flour. Chemical composition of shatavari powder showed that the moisture content was 6.26%, carbohydrates 54.13%, protein 12.18%, fat 0.80%, crude fiber 2.72%, calcium 26.12 mg/100g and iron 10.17 mg/100g. The fresh cookies had 9.18% moisture, 15.18% protein, 26.32% fat, 3.22% crude fibre, 72.32% carbohydrates, 31.22 mg⁄100g calcium and 8.16 mg⁄100g iron. The sensory evaluation of cookies was carried out regularly at an interval of one month. The mean score for colour and appearance was 8.12, texture 7.87, flavour 7.81, taste 7.54 and overall acceptability was 7.43 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 6% shatavari powder and 94% refined wheat flour packed in polypropelyene (PP) and low density polyethylene (LDPE) can be stored up to 3 months in good quality with minimum losses in sensory, nutritional and textural characteristics.

Alternative Use of Modified Cassava Flour (Mocaf) as Carrier of Natural Folic Acid in Infant Biscuits for Complementary Feeding

Modified cassava flour (mocaf) is an alternative food ingredient used in preparation of biscuits as a binder and a carrier of folic acid fortificant. This work aimed to evaluate the mocaf addition with natural folic acid fortificants in two infant biscuit formulations. Mocaf was added at concentration of 0, 0.3, 0.6, 1.2, and 2.4% (w/w, control formula of infant biscuit) with folic acid fortificant A (mixture of nixtamalized corn, soy tempeh and fermented broccoli) and B (mixture of nixtamalized corn, mung beans tempeh and fermented broccoli). The optimum condition was achieved at mocaf concentration of 0.3% and resulted in infant biscuits A and B with folic acid content of 212.23 µg/mL and 438.74 µg/mL, dissolved protein 27.41 mg/mL and 28.88 mg/mL, total sugars of 358.20 mg/mL and 322.72 mg/mL, reducing sugars of 35.10 mg/mL and 39.78 mg/mL, total solids of 94.82% and 92.43%, respectively. The formulations of biscuits A and B increased folic acid content by 80.05% and 199.55% compared to the counterpart without mocaf addition. The predominant folic acid monomers had molecular weight of 442 m/z. Volatile compounds were identified as acetic acid, furan, and fatty acids. Biscuits A and B displayed average particle size of 69.07 μm and 69.78 μm with hardness of 8.44 N and 16.94 N, and lightness of 35.68 and 36.86, respectively.

Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins and trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (P ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (P ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing methods used in this study on lowering phytic acid and tannins, was arranged in the following significant (P ≤ 0.05) order: dehulling > cooking> roasting > soaking. Trypsin inhibitor was completely eliminated by cooking and dehulling treatments. Results showed that no significant differences (P ≤ 0.05) were found in appearance, color, texture and overall acceptability of substituted with 30% raw or processed lima bean and between control biscuit (100% wheat flour). The diameter, spread ratio, chemical composition (protein, ash, crude fiber, SDF, IDF and TDF) and minerals were significantly increased in all substituted biscuits compared to control biscuit. Improvement in the essential amino acid profile of raw Lima biscuit was observed with higher values of essential amino acids, Chemical Score (CS), and Biological Value (BV). This study recommended the use of lima bean in preparing biscuits at 30% replacement to enhance the nutritional composition of biscuits with acceptable sensory properties.

Influence of sucrose and barley flour on some physical, texture and sensory characteristics of cookies

The aim of the present paper is to establish the influence of sucrose on the basic properties of the cookies – losses during baking, thickness, volume, specific volume, colour, as well as on their texture and sensory characteristics.A total of six kinds of cookies were prepared from wheat four, barley flour and mixture of them in ratio 50:50, in two groups according to the sweetener used – with and without sucrose. The results obtained indicated that sucrose and the barley flour exert certain effect on the basic physical properties of the cookies, as well as on their texture and sensory characteristics.When sucrose is used for preparation of cookies, beside that it imparts sweet taste, the baking losses decreases (13.64 %), thicker cookies are produced (15.95 mm), diameter (68.90 mm), expansion factor (44.43), volume (40 cm3) and specific volume (1.65 cm3/g) compared to the cookies prepared without sucrose. The sucrose containing cookies are harder, darker and have more intense red and yellow colour. It was found from the sensory analysis carried out that these cookies are preferred by the consumers.The addition of barley flour to the cookies composition results in higher loss during the baking but the cookies obtained have bigger diameter compared to these which do not contain barley flour. The cookies prepared from mixture of wheat and barley flour in ratio had the best sensory properties.

Development of multigrain cookies by incorporating wheatgrass powder

Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods. Ayurveda describes it as immunomodulator, antioxidant, astringent, laxative, diuretic and antibacterial. Wheatgrass is used for the treatment of acidity, colitis, kidney malfunction, swelling wounds and vitiated conditions. Wheatgrass (Triticum aestivum) belongs to the family of Poaceae, which has many medicinal values and health benefits. They are excellent source of vitamin, minerals, antioxidant, amino acids, protein, chlorophyll and active enzymes. In the present study wheat was processed and grown as grass. This grass was dried in shade and powdered to obtain wheatgrass powder. Dried powder of wheatgrass was incorporated in cookies. In India cookies are widely consumed and most popular bakery products compared to conventional wheat flour cookies. The present investigation is undertaken on the utilization of wheat flour, ragi flour, bajra flour, Bengal gram flour, barley flour, oat flour, along with wheat grass powder for the preparation of protein rich and iron rich cookies. A product development with wheat grass and nutrient analysis is an attempt to find out the nutrient composition of wheat grass powder even under processing of baking at the temperature of 100 to 150 oC cookies were prepared in various percentages at 5%, 10%, 20% and 30% to the changing food needs and socio economic pattern cookies which offer a good nutrition and better taste. The functional properties, sensory properties of cookies were studied. Cookies with 5% wheat grass powder have shown greater acceptability in the sense of color and taste. The overall acceptability score in sensory evolution. We are found to be maximum for cookies prepared with incorporation of 5% wheat grass powder. There is high nutritional value for these cookies when compared with control sample cookies which were accepted by semi panelists. There is a protein, carbohydrate, fat, ash and moisture values are 12.77%, 65.690%, 18.09%, 0.26% and 3.176% respectively were developed by incorporation of wheat grass powder. In Cost Analysis of cookies, it was noted that the cost of raw materials remains highest i.e. 83.30% of the total production cost, and processing cost remains at second place i.e. 12.474% of the total production cost of cookies.

Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies

Rice bran is rich in protein, lipid and other nutrients. The objective was to evaluate the effect of rice flour and rice bran fermented by Saccharomyces cerevisiae in gluten free cookies formulation, as well to characterize them for their physicochemical and antioxidant properties, sensory and microbiological. The formulations were elaborated with different levels of rice bran fermented (25 g, 50 g and 100 g, or 7.08%, 14.16% and 28.33%, respectively) besides rice flour, control (without it) and other ingredients. The proximate composition, phenolic profile and antioxidant activity, sensory analysis and shelf life were determined in formulations. The use of fermented-rice bran show to be a potential substitute for wheat flour in cookie making. All formulations presented higher protein level, phenolic compounds and their antioxidant activity, and shelf life was 90 days. The cookies also presented good sensory attributes and acceptability by the consumer, highlighting the formulation of 25 g fermented-rice bran. The use of rice bran fermented by S. cerevisiae proved to be a potential alternative as an ingredient in the preparation of gluten-free cookies.

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling.

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.

Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity

AbstractBackground and objectivesThe present work evaluated how the incorporation of passion fruit epicarp flour (PFEF), as a source of dietary fiber and polyphenols, influenced the quality, in vitro starch digestibility, and antioxidant activity of cookies.FindingsWheat flour was replaced by PFEF at different levels ranging from 3% to 9%. The cookies containing 6% produced a darken color and a harder texture. The cookies’ consumer acceptance did not substantially change when PFEF addition is 3% and 6%, but when the addition becomes 9%, consumer acceptance significantly deteriorated. As PFEF was added, the acrylamide content of the cookies considerably increased, which might raise health risks for consumers. In vitro starch digestibility suggested that the hydrolysis of starch was inhibited when PFEF level in the cookies increased. More importantly, the addition of PFEF significantly increased antioxidant properties of cookies.ConclusionCompared with corresponding common products, our findings were the first to demonstrate that it was feasible to produce PFEF‐enriched cookies with nutritional superiority.Significance and noveltyPFEF, as a by‐product from the passion fruit processing industry, could be utilized for cookie preparation and other food products with improved nutritional and functional properties.

The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties

The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties

Sensory and physical evaluation of herbal biscuit incorporated with Ashwagandha (Withania somnifera) and Ragi (Eleusine coracana)

Preparation of herbal biscuit is innovative, futuristic research in the field of functional food preparation. During this research wheat flour-based herbal biscuits were prepared using wheat flour, ragi flour, milk, white butter/ghee, salt, baking soda, baking powder, sugar, vanilla essence, and Ashwagandha root powder. Six samples of biscuit of white butter were prepared with variation in the quantity of Ashwagandha root powder and Ragi flour. The sensory analysis of all the six samples was done based on a 9-point hedonic scale. At 2% incorporation of Ashwagandha and 28% incorporation of ragi, the biscuit is accepted due to its taste. Further, for flavour enhancement ghee was chosen in place of white butter for the biscuit preparation. The same procedure was repeated for biscuit preparation and the same percentage composition is taken with ghee biscuit also. The sensory and physical analysis for both white butter and ghee sample was done. The analysis shows that the biscuits prepared from ghee had more diameter and thickness and significantly got the highest score in all the aspects of sensory analysis. Ghee biscuits are better in context with their nutritional benefits than white butter. Therefore, ghee biscuits are superior to white butter biscuits. The health benefits in the form of herbal biscuits can tickle the taste buds of the consumers and influence them for consuming it for a healthy wellbeing. Hence, the development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from many diseases.

Development and standardization of stevia (Stevia rebaudiana) incorporated multigrain cookies

The present investigation was undertaken on the utilization of finger millet, pearl millet, sorghum and flax seed for preparation of multigrain cookies when compared to conventional wheat flour cookies. The gluten content and calorific value are less when compared to control cookies made by wheat flour. The glycemic index of stevia is zero, which is useful for diabetic people when compared to sugar (high glycemic index). On the basis of the scores in organoleptic evaluation conducted using 9-point hedonic scale, T2 cookies prepared using wheat (12.5%), finger millet (24%), pearl millet (25%), sorghum (26%), flax seed (12.5%) to which 6g of stevia added was standardized. The proximate composition of standardized cookies showed a mean percentage of moisture as 3.20±0.85, ash 2.24±0.12, fat 19.5±1.7, protein 12.5±0.85, crude-fiber 3.3±0.84 and carbohydrates 59.17±3.66 g/100g.

Development and evaluation of spirulina ragi biscuits

Spirulina (Arthrospiraplatensis), the blue green algae is a rich source of proteins and has several therapeutic properties. The present study focused on incorporating Spirulina powder with ragi (Fingermillet) flour for the preparation of biscuits respectively. Physico-chemical properties, textural profiles and sensory qualities of developed spirulina supplemented biscuits were analysed. Biscuits were prepared by incorporating spirulina powder (1-3%) respectively. Results of sensory evaluation showed that 2% spirulina powder incorporated biscuits was highly acceptable, with a score for overall acceptability 7.9 for biscuits. Carbohydrate, protein, fat, fibrecontent of the standardized biscuits was found to be 56.11, 11.64, 26.11, 3.08 respectively for biscuits.

Elaboração e caracterização físico-química de cookie adicionado de farinha da vagem de algaroba (Prosopis juliflora)

A algarobeira (Prosopis juliflora), é uma das espécies mais abundantes no semiárido brasileiro. Suas vagens recebem o nome de algaroba e possuem doce sabor e aroma, devido o elevador teor de sacarose, além disso, são uma fonte rica em fibras que podem ser utilizadas como matéria-prima para a elaboração de uma série de produtos alimentícios e inovações tecnológicas. Diante disso, objetivou-se a elaboração e caracterização físico-química de diferentes formulações de cookies adicionados de farinha da algaroba. Para isso, elaborou-se a farinha da algaroba e em seguida três formulações de cookies, sendo: CC: cookie controle sem farinha da algaroba, C10 e C20, cookie com 10% e 20% da farinha da algaroba, respectivamente. As análises físico-químicas realizadas foram umidade, cinzas, acidez, pH e atividade de água nos cookies elaborados. Os resultados apresentaram teor de umidade de 1,17; 2,51 e 1,94%, teor de cinzas de 1,48; 1,5 e 1,66%, acidez de 0,22; 0,18 e 0,23%, pH de 6,5; 6,7 e 7,4 e atividade de água de 0,1860; 0,2790 e 0,2420 para o CC, C10 e C20, respectivamente. Conclui-se que os cookies apresentaram resultados físico-químicos satisfatórios quando comparados com a legislação brasileira. Também vale ressaltar que a utilização da farinha da algaroba mostra-se promissora na elaboração de cookies.

Sensory and physical-chemical evaluation of cookies made with extract powders of babassu coconut pie

The demand for products made from food waste has been growing in recent years. In this sense, this study aimed to develop and evaluate cookies made with powdered extract from the residual babassu almond cake. Three biscuit formulations were prepared with different concentrations of powdered extract (F1-5%, F2-15%, F3-25%). It was found that the protein content of cookies varied between 2.75% - 2.99% and that of lipids between 26.12% -26.89%, in addition, they are within the microbiological standards established by the legislation. Among the sensorially tested formulations, F3 was characterized as the sweetest by the trained panel. On the other hand, the affective test pointed out the formulation F2 as being the most accepted by the tasters, with an acceptance rate of 80.86%. Therefore, the preparation of biscuits from a powdered extract from the residual babassu coconut almonds pie is an alternative to add value to this co-product with commercial potential.

Standardization of process technology and quality assessment of flaxseed incorporated nutra cookies

The present investigation was aimed to development of nutra cookies with incorporation of different proportions flaxseed. To standardize the processing technology and analyze the characteristics of nutra cookies viz., chemical, sensory, fatty acid profile textural and microbial characteristics of nutra cookies. The formulation was carried out using flaxseed flour, refined wheat flour, sugar, milk in Preparation of nutra cookies. Different formulation were made with variation in Flaxseed flour level from 0 to 25% for C0, C1, C2, C3, C4 and C5 respectively. Prepared nutra cookies then evaluated for organoleptic properties with respects to colour and appearance, flavour, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that nutra cookies prepared with supplementation of 30% Whole Flaxseed (C2) secured highest score (i.e. 8.5) was superior as compared to rest of samples. It was found that nutra laddu prepared with flaxseed was rich source of proteins and fiber. Thus, flaxseed can be well utilized as a functional ingredient for preparation of nutra cookies with good nutritional and medicinal value.

Physico‐chemical characterization and utilization of finger millet ( Eleusine coracana L.) cultivars for the preparation of biscuits

Finger millet being underutilized but highly nutritious millet was explored for nutritional characteristics. Twelve cultivars of finger millet were found to be a potential source of proteins (7.19%–12.56%), crude fibers (3.17%–5.83%), crude fat (1.07%–1.87%), and ash or mineral content (2.81%–3.61%) as well as a rich source of minerals such as Cu (0.61–1.62 mg/100 g), Mn (4.01–7.44 mg/100 g), Fe (3.97–8.04 mg/100 g), Zn (2.08–4.50 mg/100 g), and Ca (318–659 mg/100 g). Cultivars were screened out for the highest content of calcium and the cultivar GPHCPB-149 richest in calcium (659 mg/100 g) was utilized for supplementation in biscuits at different proportions, that is, 0, 25, 50, and 75%. A significant (p ≤ .05) increase in the calcium and crude fiber contents was reported with increased incorporation of finger millet in biscuits. Sensory evaluation studies concluded that finger millet flour was successfully incorporated up to 50% in wheat flour for the preparation of biscuits. Practical applications The study showed that finger millet is a rich source of nutrients and has great potential to be utilized for the development of functional bakery products. It can be successfully incorporated up to 50% with wheat flour for the preparation of functional bakery products. Finger millet incorporated biscuits were found to contain higher levels of crude fiber, calcium, iron, and zinc contents than control biscuits and may offer the inherent health benefits of finger millet to the consumers by alleviating the deficiency of calcium and prevention of other lifestyle diseases.