Vol. 10, Special Issue 12 (2021)

Author(s):
AG Titkare, Dr. UD Chavan, Dr. MR Patil and PK Khedkar

Abstract:
The quality biscuits were prepared from 50% browntop millet flour and 50% maida (BMBF₅₀). The selected treatments were packed in LDPE and PP and stored at ambient (30 ± 4 ⁰ C) for 90 days to study their storage feasibility. Chemical composition of the fresh biscuits prepared from 50% browntop millet flour and 50% maida (BMBF₅₀) showed that moisture content was moisture content was 4.05 %, protein 11.40 %, crude fat 24.76 %, crude fiber 4.36 %, carbohydrates 59.03 %, calcium 24.84 mg/100g, iron 5.77 mg/100g and 176.48 µg/100g β-carotene. The sensory evaluation was carried at monthly interval during storage period of three months. The results on overall acceptability score of biscuits are influenced by storage. The results indicated that score BMBF₀ for overall acceptability of biscuits was decreased for control from 8.01 to 7.73 in LDPE and from 7.97 to 7.65 in PP as storage period get increased. For BMBF₅₀ treatment score decreased from 8.31 to 8.01 in LDPE and 8.30 to 7.92 in PP was observed for 90 days of storage. Storage study of biscuits showed that the biscuits prepared by incorporation of browntop millet flour and maida can be stored up to 3 months in LDPE with minimum losses in sensory, nutritional and textural characteristics than PP. There was significant difference in protein, crude fiber, β-carotene calcium and iron content with advancement of storage period during 3 months. The biscuits were found to be acceptable up to 3 months storage at ambient temperature. The total cost of production of biscuits prepared from browntop millet flour and maida (BMBF₅₀) for 1 kg was Rs. 168/-.