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FORMULATION AND EVALUATION OF MILLET BASED HERBAL BISCUITS

KrishiKosh

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Title FORMULATION AND EVALUATION OF MILLET BASED HERBAL BISCUITS
 
Creator SOWMYA, CH
 
Contributor HYMAVATHI, T.V.
 
Subject bakery products, sorghum, wheats, flours, biological phenomena, vegetative propagation, confectionery, acidity, withania somnifera, food preservation
 
Description Clinical and experimental evidence indicates that phytochemicals identified from
traditional medicinal plants are presenting an exciting opportunity for the development of
new type of therapeutic foods. Such foods in addition to their basic nutritive value and
natural being help us to function better and more effectively. The idea of health filled foods
is to produce packaged food which retains its nutrition and appears and tastes as close to
nature’s intentions as possible.
Withania somnifera (WS) possess therapeutic value against a large number of
ailments such as mental diseases, asthma, inflammation, arthritis, rheumatism, tuberculosis,
infections, fever and a variety of other diseases including cancer. WS root powder was
incorporated into biscuit that are prepared from sorghum and wheat alone and sorghum
(70%) and wheat (30%) blend. WS was added to the biscuit formulations at 1.5, 2.0 and
2.5% and tested for sensory quality and consumer acceptability. The sensory evaluation by
the trained panel revealed that the mean score for various sensory parameters for control
sorghum biscuits ranged from 3.7 – 4.3 where as for WS fortified biscuits ranged from 2.9
to 4.0. Significant (at 5% level) difference was observed in the textural quality between
control and WS fortified sorghum biscuits.
Similar trend was observed in the biscuits made from sorghum + wheat blend where
in the biscuits without WS had scores of overall acceptability ranging from 3.3 to 4.3 and
those with WS from 2.5 to 4.0. There was significant difference between control and WS
fortified wheat biscuits. However in case of the wheat biscuits this was quite different and
showing higher mean scores (2.9 - 4.2) with addition of WS than that of without WS (3.7
to 4.1). Significant difference was observed between control and WS fortified wheat
biscuits (P< 0.05).
The mean score of sorghum sweet biscuits ranged from 3.7 - 4.1 and those in WS
incorporated sorghum sweet biscuits from 2.4- 4.2. The high range in WS fortified biscuits
indicates that there is wide variation in the scores and can be attributed to the two extremes
in the acceptance level of the panel with regard to the taste and flavor of the biscuits. This
shows that the inclusion of WS in sorghum biscuits might have contributed to the sensory
acceptability in some sensory attributes.
Similar trend has been observed in case of sorghum + wheat sweet biscuits, where
in the scores for biscuits without WS ranged from 3.7-4.0 and those in with WS from 2.4-
4.2. There was significant difference at P
 
Date 2016-06-07T14:22:09Z
2016-06-07T14:22:09Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66952
 
Language en
 
Relation D9081;
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY