International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Double Blind Reviewed

ISSN: 2319-7064




Downloads: 132

Research Paper | Nutrition Science | India | Volume 4 Issue 10, October 2015


Development And Standardization of Bajara Biscuits (Pennisetum glaccum) with Added Pomegranate Peel Powder and their Physical and Sensory Attributes

Vaijapurkar K. R. | Rudrawar B. D. [2] | Dambalkar V. S. [2] | Poojari V. R. [2]


Abstract: Pearl millet (Pennisetum glaucum) is also known as Bajara, is one of the most popular millet grown in tropical semi-arid regions of the world. Pearl millet is unique among all millets because of it is rich in protein, polyphenols, calcium, dietary fibre. The present study was to develop and popularize bakery products using pearl millet. Pearl millet is nutritionally rich and important millet in the diet of humans. The aim of this research is to review the potential health benefits of pearl millet. Pearl millet is a gluten free cereal grain, so it is beneficial to gluten intolerant people. The popular bakery product such as biscuits was developed by fortifying wheat flour with pearl millet flour. The different sample prepared were WB 1, WB 2 and WB 3 in the ratios of (Wheat flour Bajara flour) 6040, 5050 and 4060 respectively. The physical properties and Sensory evaluation of bajara biscuit was carried out. The sensory result showed that WB 2 was rated most acceptable by a panel of judges on a nine point hedonic scale. The physical properties like width, thickness and spread factor was analysed.


Keywords: Pearl millet, Bakery product, Sensory evaluation, Physical properties, Gluten


Edition: Volume 4 Issue 10, October 2015,


Pages: 952 - 956


How to Cite this Article?

Vaijapurkar K. R., Rudrawar B. D., Dambalkar V. S., Poojari V. R., "Development And Standardization of Bajara Biscuits (Pennisetum glaccum) with Added Pomegranate Peel Powder and their Physical and Sensory Attributes", International Journal of Science and Research (IJSR), Volume 4 Issue 10, October 2015, pp. 952-956, https://www.ijsr.net/get_abstract.php?paper_id=SUB158919

How to Share this Article?






Similar Articles with Keyword 'Sensory evaluation'

Downloads: 232 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1

Research Paper, Nutrition Science, India, Volume 9 Issue 10, October 2020

Pages: 118 - 124

Studies on the Utilization of Orange Peel Powder in the Development of Food Product

Dr. Rosy Kumari [3] | Nikki Kumari

Share this Article

Downloads: 95

Review Papers, Nutrition Science, Iraq, Volume 6 Issue 2, February 2017

Pages: 1136 - 1142

The Effect of Substitution of Wheat Flour in Different Proportions of Barley Flour in the Rheological Properties of Dough and Breads Sensual Properties

Dr. Hamdia Mohammed Shahwan Al-Hamdani | Dr. Salim Salah Hussian Al-Temmemi

Share this Article


Top