Development And Quality Evaluation Of Multigrain Based Biscuit And Their Sensory Characteristics During Storage

Experiments were conducted for development, quality evaluation and storage stability of multigrain flour biscuits made of different flours i.e, wheat flour, maize flour, barley flour, pearl millet flour and gram flour. The biscuits were formulated by taking different treatments and at different proportion of multigrain flours in the ratio of (C) 100:0:0:0:0, (S center dot) 90:2.5:2.5:2.5:2.5, (S,) 80:5.0:5.0:5.0:5.0 and (Sf) 70:7.5:7.5:7.5:7.5, respectively. Biscuits were packaged in Low density polyethylene after preparation. All the samples were stored at room temperature for 30 and 60 days for quality evaluation. Sensory evaluation results were determined on the basis of the hedonic table. Results of the study revealed that the control sample were awarded overall score of 7.00 (like slightly) and biscuits prepared in the various flour ratio (S center dot) 2.5%, (S,) 5% and (Sf) 7.5% were rated as 7.45 (like moderately), 7.80 (like very much) and 8.00 (like very much) respectively just after baking.