食品加工与技术杂志

抽象的

Development and Quality Evaluation of Jamun Seed Powder Fortified Biscuit Using Finger Millet

Kalse SB, Swami SB, Sawant AA and Thakor NJ

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.