Development and quality evaluation of savory biscuits

Abstract

This study aimed to develop a process for the development of savory biscuits from wheat flour, moringa powder. The two different ingredients were used in different ratio for preparation of savory biscuits. The prepare savory biscuit was analysed for its different physicochemical as well as sensory qualities by adopting 9-point Hedonic scale. Among different ratios used for prepared Biscuits, the ratio of 60:8:32 (Wheat flour, moringa powder, other minor ingredient) reached the highest sensory scores for overall acceptability.