Standardization of predigested mix of corn and green gram to prepare value added biscuits
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Date
2020-08
Authors
Manisha Rani
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU, Hisar
Abstract
Biscuit is the most popular and versatile snack foods due to low cost, varied taste, easy availability and longer shelf life. It is mainly prepared with refined wheat flour due to which it is nutritionally very poor. In the present study, composite flour was prepared by blending refined wheat flour with corn and moong bean to enhance nutritive value of biscuits. Germination and fermentation process were used for predigestion and value addition. Mung bean and corn were germinated at room temperature. Mung bean and corn flour were subjected to lactic acid fermentation by Lactobacillus acidophilus (107 cells/ml). The germinated and fermented grains were dried at 55±5°C and grounded to make flour. Nine types of composite flours were prepared by mixing the refined wheat flour: green gram: corn, refined wheat flour: germinated green gram: germinated corn and refined wheat flour: fermented green gram: fermented corn with ratio 75:12.5:12.5, 50:25:25 and 25:37.5:37.5. Based on the sensory evaluation of biscuits prepared from composite flour, five biscuit variants W0, C2, C3, G5 & F9 were further studied for shelf life. All flour samples and five biscuit variants were analysed for proximate composition, minerals (Zn, Fe & Ca), total sugars, anti-nutritional properties (phytic acid and polyphenols), in vitro starch and protein digestibility, rheology, sensory and microbial properties at monthly interval for three months of storage period at room temperature. It was observed that biscuits made from germinated composite flour were more nutritive and acceptable as compared to fermented composite flour biscuits. Neither total plate count nor yeast and mould count were detected in all biscuit variants during three months of storage study. The cost of production among biscuits variants varied due to differences in types and quantities of ingredients used.