Study of the effect of composition of various food flours on the quality of developed biscuits

The present investigation was carried out to study the effect of different flour composition on the quality of biscuits. Experiments were conducted to develop the mixed flours. Wheat flour was incorporated with mushroom flour, black gram flour, soya flour and jowar (sorghum) flour blends in ratios of 100:0:0:0:0, 90:2.5:2.5:2.5:2.5, 80:5.0:5.0:5.0:5.0 and 70:7.5:7.5:7.5:7.5, respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. The biscuits were developed from the different levels of mixed flour. In this connection, to evaluate their physico-chemical properties such as ash content, moisture content and protein increased with increasing the level of mixed flour in biscuits. Prepared biscuits were packaged in HDPE stored at room temperature upto 90 days and to examine overall sensory quality attributes of biscuits. From present investigation, it was concluded that 5% mixed flour based biscuits were found to be better organoleptically than those of other ratios and followed by the ratio of 2.5%, 7.5% and wheat flour biscuits, packaged in HDPE, respectively.