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Research Paper | Home Science | India | Volume 3 Issue 8, August 2014

Sensory and Nutritional properties of Millet based High Fiber Biscuit

Shiny Lizia M. | Sheila John

Abstract: Consumer interest in healthy eating is shifting towards the potential health benefits of specific foods and food ingredients. Unconventional ingredients combined with usual bakery flour yields better acceptable, healthy and nutritious bakery products. The present study aims to evaluate the sensory and nutritional properties of millet based high fiber biscuit. The high fiber biscuit was formulated using millets, whole grains, flax seed and spices after repeated trials and the recipe was standardized. When subjected to sensory evaluation, the newly formulated high fiber biscuit derived a score of 4.5 0.51, out of a maximum score of 5, for its overall acceptability, indicating, the biscuit was well accepted. The results of the comparative analysis of nutritional quality and cost of the newly formulated high fiber biscuit with six high fiber biscuits available in the market indicate that, it contains the highest amount of fiber (19.21 g/100 g), lowest amount of calories (424.6 Kcal/100 g) and fat content (13.10 g/100 g). Hence, the study proved that the newly formulated millet based biscuit is well acceptable based on its sensory properties and fiber rich nutritional quality.

Keywords: Healthy eating, formulation, bakery, functional food, comparative analysis

Edition: Volume 3 Issue 8, August 2014,

Pages: 1824 - 1827