Sensory and physical evaluation of herbal biscuit incorporated with Ashwagandha (Withania somnifera) and Ragi (Eleusine coracana)

Abstract

Preparation of herbal biscuit is innovative, futuristic research in the field of functional food preparation. During this research wheat flour-based herbal biscuits were prepared using wheat flour, ragi flour, milk, white butter/ghee, salt, baking soda, baking powder, sugar, vanilla essence, and Ashwagandha root powder. Six samples of biscuit of white butter were prepared with variation in the quantity of Ashwagandha root powder and Ragi flour. The sensory analysis of all the six samples was done based on a 9-point hedonic scale. At 2% incorporation of Ashwagandha and 28% incorporation of ragi, the biscuit is accepted due to its taste. Further, for flavour enhancement ghee was chosen in place of white butter for the biscuit preparation. The same procedure was repeated for biscuit preparation and the same percentage composition is taken with ghee biscuit also. The sensory and physical analysis for both white butter and ghee sample was done. The analysis shows that the biscuits prepared from ghee had more diameter and thickness and significantly got the highest score in all the aspects of sensory analysis. Ghee biscuits are better in context with their nutritional benefits than white butter. Therefore, ghee biscuits are superior to white butter biscuits. The health benefits in the form of herbal biscuits can tickle the taste buds of the consumers and influence them for consuming it for a healthy wellbeing. Hence, the development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from many diseases.