Evaluation of physical properties and sensory attributes of biscuits developed from whole wheat flour supplemented with horse gram flour

Abstract

Horse gram is a popular traditional grain legume of Uttarakhand which remained underexploited due to its limited competitiveness to the commercial crops. However, it being a cheap source of protein and high in other nutrients and bioactive compounds brings it at par with the commonly grown pulses. Horse gram is highly suitable for commercial foods and its flour could be used in the preparation of various food products. But the non-availability of value added products from horse gram has been a major factor behind the limited utilization of this nutrient rich legume. Therefore, the present study was aimed at developing functional biscuits by incorporating horse gram flour to whole wheat flour and to determine the physical properties and sensory characteristics of horse gram flour biscuits. The biscuits were prepared by blending horse gram flour to whole wheat flour in ratios of 00:100 (control), 05:95 (T1), 10:90 (T2), 15:85 (T3), 20:80 (T4), 25:75 (T5) and 30:70 (T6) and were analysed for physical characteristics. The result showed that the physical properties viz. weight, diameter and thickness of biscuits decreased significantly (p