Development and Quality Evaluation of Biscuits by Using Shatavari Powder and Emmer Wheat Flour

Abstract

The increasing interest in nutritious and functional foods has led to the investigation of alternative grains with enhanced health benefits. This research enters on developing nutritious biscuits using shatavari powder and emmer wheat. The food intake by such people is of substandard with respect to nutritive value and often leads to some disorder. Common and easy to eat food for such people is biscuit. The advantages of certain ayurvedic herbs are well documented in literature. Low-cost nutritive biscuits made of ayurvedic components shatavari powder were developed. It is rich in carbohydrate, energy, protein and fat which add to its medicinal importance for malnourished population. Newly formulated biscuits were investigated for its chemical and sensory characteristics by method reported in the literature. These grains are cultivated for their good nutritional values, such as high protein, essential minerals, and bioactive compounds, making them ideal for creating shatavari powder and emmer wheat seeds were investigated. Blends of shatavari powder and emmer wheat were carried out, with proportions of emmer wheat to shatavari powder being 96:4, 94:6 and 92:8. Temperature is 140°C, 150°C and 160°C.Time is 10, 12 and 14 min. The seventeen trials of biscuits formulation in based on proportion, temperature and time. Physical, chemical and sensory evaluation of all the samples was performed. Analytical methods were used to evaluate the nutrientcomposition, including protein, fibre, and mineral content. Sample T13 was (EW: S-96:4, Temperature 150°C and Time 12 min) selected for storage study of 90 days. The data obtained from sensory and proximate analysis in the present investigation are sufficient to conclude that shatavari powder is an effective substitute for wheat flourin biscuits preparation. This substitution increased the protein content of the biscuits. The biscuits made with a 40% replacement of wheat flour with shatavari powder flour were the most acceptable.