Physico chemical, textural and sensory evaluation of optimized millet based milk biscuits
Author(s): AS Sobana, A Elango, G Kumaresan, P Visha and S Senthilkumar
Abstract: The optimized biscuits were made with optimized flour blends consisting of 6% pearl millet, 3%, finger millet and 22% Skim milk powder at 160 °C for 15 min. pH, Water activity, TBA value, Hardness, Spread ratio and Sensory evaluation had been evaluated for optimised millet based milk biscuit(MMB). For comparison control biscuits (C-without skim milk powder and millets) and milk biscuits (MB-without millets) were prepared. The results indicate that the incorporation of millet significantly improved the textural attributes and overall acceptability of the biscuits, aligning with findings that millet enhances nutritional value. The reduced hardness and increased spread ratio suggest a favorable impact of millet on biscuit quality. The findings highlight the potential of millet as a beneficial ingredient in biscuit formulation, promoting both health and consumer preference.
How to cite this article:
AS Sobana, A Elango, G Kumaresan, P Visha, S Senthilkumar. Physico chemical, textural and sensory evaluation of optimized millet based milk biscuits. Int J Vet Sci Anim Husbandry 2025;10(7S):86-89.
