Development Of High Fibre Biscuit From Un-Boiled Palmyrah Tuber Flour

Abstract

AttachedA study was conducted to develop high fibre biscuit using locally available raw materials specially incorporating palmyrah tuber flour. Biscuit with high fibre was developed according to two factor factorial design using three variables namely palmyrah tuber flour(40g,48g), Altemantherasessilis stem powder(5g,7.5g) and red rice flour(20g,24g) at two levels (low and high). The other ingredients, such as sesame seeds (12g), sugar (14g), salt (0.5g), ammonium bi carbonate (0.25g), sodium bi carbonate (0.2g), emulsifiers (16g), w ater (7.5ml) and milk powder (1g) were kept constant for all eight treatment combination. The bitter compound (Fiabelliferin) of palmyrah tuber flour was removed by soaking it in distilled water for one hour trice. Biscuit dough relevant to eight treatment combination was prepared and baked using hot air oven. Then prepared biscuits were subjected to sensory evaluation in order to select best treatment combination according to sensory attributes crispiness, appearance, mouth feel, flavor, texture, colour and overall acceptability. Moisture content, Fat, Protein, Dietary fibre, Total sugar, Carbohydrate, Ash, Total Energy (MJ), Calcium, Copper, Magnesium, Manganese and Iron of these two treatment combination were analyzed. Sensory evaluation results revealed that two best treatment combinations were palmyrah tuber flour: Altemantherasessilis stem pow der red rice flour; 40:7.5:20 and 48:5:20 respectively. Moisture content, Fat, Protein, Dietary fibre, Total sugar, Carbohydrate, Ash, Total Energy (MJ), Calcium, Copper, Magnesium, Manganese and Iron of these two treatments were 1.44±0.19%, 21.89±0.18%, 7.91%, 10.51%, 3.02%, 64.79%, 0.0210.01%, 20.9610.14%, 0.34mg/100g ,0.11mg/100g, 1.50mg/100g, 0.01mg/100g, 0.09mg/100g and 1.4810.74%, 21.8910.16%, 8.03%, 10.30%, 3.34%, 64.72%, 0.0210.03%, 20.8210.05%, 0.33mg/100g, 0.10mg/100g, 1.53mg/100g, 0.01mg/100g, 0.06mg/100g respectively. Shelf life test revealed these two biscuit products can be stored in triple laminate pouches (metaiized polypropylene) for more than five months.