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A variation in quality characteristics of ghee residue powder fortified pearl millet based biscuit upon baking powder level
International Journal of Advanced Biochemistry Research · 2025 · Vol. 9(1) · pp. 377–382
Vinay GM✉(Anand Agricultural University)P. Srilatha(Anand Agricultural University)R Prakasha(Anand Agricultural University)
Abstract
This study evaluated the incorporation of pearl millet flour in biscuit formulation and investigated the effects of baking powder levels (0.25%, 0.5%, and 0.75%) and dough resting times (20, 30, and 40 minutes) on the proximate, physical, textural, and sensory properties of the biscuits. Biscuits were prepared using the creaming method, and parameters such as spread ratio, hardness, color attributes (L*, a*, b* values), and sensory characteristics were assessed. The results indicated that higher levels of baking powder significantly (p
Food composition and propertiesRice Cultivation and Yield ImprovementFood Science and Nutritional StudiesFood scienceResidue (chemistry)PearlMathematicsChemistryGeographyOrganic chemistry
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