Studying the sensory evaluation and mass consumer acceptability of developed gluten free biscuits using millets

Abstract

The increasing prevalence of celiac disease and gluten intolerance has heightened the demand for gluten-free products. The present study was carried out to develop gluten free biscuits using millets (barnyard millet, finger millet, buckwheat and pearl millet). This study investigates the sensory evaluation and mass consumer acceptability of gluten-free biscuits developed using various millets. Millets, known for their nutritional benefits and gluten-free properties, are explored as alternative ingredients in biscuit production. Sensory evaluation was conducted through a structured panel involving trained judges who assessed texture, flavor, appearance, and overall acceptability. Additionally, a consumer survey was carried out to gauge mass acceptability. The findings indicate that millet-based gluten-free biscuits were generally well-received, with certain millet varieties showing higher acceptance due to their favorable sensory attributes. The study contributes valuable insights into the potential of millets as a viable ingredient for gluten-free biscuit production and highlights consumer preferences in this niche market.