Studies on physicochemical and sensory characteristics of nutrient-rich biscuits prepared from blends of mango peel powder and Amaranthus seed flour

Abstract

This study examines biscuits made with blends of mango peel powder (MPP) and Amaranthus seed flour (ASF). The chemical compositions of mango peel powder and Amaranthus seed flour were analyzed to understand their nutritional profiles and potential as functional ingredients. Six treatments were formulated, varying in the proportions of wheat flour, mango peel powder, and Amaranthus seed flour. Six treatments were T1: [Wheat flour (80%) + Amaranthus seed flour (20%)] T2: [Wheat flour (80%) + Mango peel powder (20%), T3: [Wheat flour (80%) + Amaranthus seed flour (10%) + Mango peel powder (10%)], T4: [Wheat flour (70%) + Amaranthus seed flour (30%)], T5: [Wheat flour (70%) + Mango peel powder (30%) and T6: [Wheat flour (70%) + Amaranthus seed flour (15%) + Mango peel powder (15%)]. These formulations were analyzed for their sensory attributes, including color, texture, taste, mouthfeel, and overall acceptability. Physicochemical properties, including total phenolic and flavonoid content, pH, and antioxidant activity, were evaluated. The findings suggest that treatment T6 demonstrated the most favourable sensory qualities and enhanced antioxidant properties, including DPPH (80.20±0.35), flavonoid content (13.45±0.52), and phenolic content (394.40±0.39). These characteristics indicate that T6 is the most promising treatment for further development.