PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VALUE ADDED BREAK FAST BISCUITS

Breakfast is the important meal of the day after an overnight fast. Common reasons for skipping breakfast include not liking the food, preference for sleeping and over eating. Biscuits are the most popular food item consumed by population. The value addition of developed breakfast biscuits are highly nutritious and it consists of whole grains like, whole wheat flour, buckwheat flour, black flour and flax seed flour, these are relatively rich in protein, fat, fiber, vitamins and minerals. The physicochemical and rheological properties of value added breakfast biscuits were studied and prepared to find out the acceptability and quality. The mixing tolerance index was 40 BU and it was increased up to 46BU at end of the storage period. Water absorption capacity was ranged from 90-140% and it increased during the storage period of 60 days. The moisture content was increased in value added flour and breakfast biscuits in storage period. The acceptability of breakfast biscuits was good for control but with addition of value added flour it was best and enriched with nutrient. The breakfast biscuits formed with addition of 55% wheat flour, 35% buckwheat flour and black gram flour and flax seed flour 5% had the overall acceptability score of 4.7. During storage period there was a lower limit of microbial growth.