DEVELOPMENT OF ANTIOXIDANT RICH INSTANT BISCUIT MIX
Objective: Bakery products are important processed foods, commonly consumed across the world. Bakery products have become essential and significant components of the dietary profile of the people. Among that biscuits are the fast growing bakery products in India, because of consumer demand for convenient, safety, low cast, shelf life, verity taste and flavor but those are lack in nutrients and antioxidants.
Methods: To increase the nutrient content in biscuit mix, Wheat flour was added with maida and sugar at three variations (V1-50:50, V2-60:40, V3-70:30) and subjected to organoleptic evaluation. Antioxidant mix (Poshak Pro mix) was formulated using antioxidant rich foods like Finger millet, Black Gram Dhal, Spinach, Carrot, Guava and Sesame seeds. These were processed and formulated into three mixes (Finger millet based mix, Black Gram Dhal based mix and Carrot based mix) and subjected to DPPH radical scavenging test. The mix having highest activity was selected and incorporated into wheat flour biscuit mix at three variations (V1-20:80, V2-3:70, V3-40:60) and subjected to organoleptic evaluation. The accepted variation was analyzed for nutrient and shelf life at polythene and aluminum foil covers.
Results: Among the three wheat flour: Maida variations, V3-70:30 was selected in organoleptic evaluation. In DPPH radical scavenging test Finger Milled based mix was selected and incorporated into selected wheat flour biscuit mix at three variations. V1 (20:80) was selected and nutrients analysis showed that it is rich in Î²-carotene. In shelf life study, both (polythene and aluminum foil) covers were accepted for packaging.
Conclusion: The study proved that local commodities rich in antioxidants can be utilized effectively and economically to improve the health status of the people.Keywords: Bakery products, Antioxidant, Finger millet, DPPH radical scavenging test, Packaging.
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