POORNIMA SARASWAT, PARAS YADAV, R. K. GAUR1, RAJESH KUMAR AND K. P. SHARMA*
Department of Biosciences, School of Liberal Arts and Sciences, Mody University of Science and Technology,
Lakshmangarh, Sikar-332 311 (Rajasthan), India
*(e-mail : kantipsharma@gmail.com; Mobile : 98296 59294)
(Received : December 31, 2019; Accepted : February 20, 2020)
ABSTRACT
Composite flours using cereals, minor millets, Prosopis cineraria pod flour and dairy ingredients were used for preparing multi-nutrient biscuits. Biscuits were evaluated for proximate properties, in vitro digestibility and sensory evaluation and compared against control biscuits (without minor millet flours and Prosopis flour) and high-fibre commercial biscuits (EC). Predicted glycemic index was also calculated using first order kinetics in carbohydrate digestibility of biscuit food models. The highest protein digestibility of 67.13% was recorded for test model which was higher than control model. Test model biscuits had significantly (Pd0.05) lower glycemic index calculated compared to control (C). The resistant starch values of test model were significantly (Pd0.05) higher than C and EC, resulting in lower glycemic response. Nutrient content of test biscuits (with minor millet and Prosopis flours) were significantly (Pd0.05) higher than C biscuits. Sensory evaluation showed test model biscuits especially had similar acceptability and
were equivalent to C models.
Key words : Multi-nutrient biscuits, nutrient content, sensory quality, in vitro digestibility