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 : email@example.com; Mobile : 98296 59294)
(Received : December 31, 2019; Accepted : February 20, 2020)
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 (P≤0.05) lower glycemic index calculated compared to control (C). The resistant starch values of test model were significantly (P≤0.05) higher than C and EC, resulting in lower glycemic response. Nutrient content of test biscuits (with minor millet and Prosopis flours) were significantly (P≤0.05) 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