LAKSHMI, J.ASWINI, POTHARAJU2022-08-232022-08-232022-08-23D6304https://krishikosh.egranth.ac.in/handle/1/5810186605DEVELOPMENT OF VALUE-ADDED BISCUITS BY INCORPORATING FINGER MILLET (Eleusine coracana) AND COLOCASIA LEAF POWDER (Colocasia antiquorum)ABSTRACT Increase in non-communicable diseases in the country is diverting the people to increase the inclusion of green leafy vegetables and millets in their diet to reduce the diseases. Finger millet is enriched with fibre, protein, calcium, chromium, magnesium, zinc, and sufficient quantity of manganese. Colocasia leaves are concentrated sources of protein, iron, phosphorous, calcium, fibre and vitamins (vitamin C and niacin). The study was aimed to standardize the process for preparation colocasia leaf powder and finger millet incorporated biscuits and to analyze the sensory parameters, physical properties, proximates and selected minerals as well as to determine the shelf life of developed biscuits using different packaging materials. Colocasia leaf powder was prepared and nutrient analysis of powder was done by using standard analytical techniques. The finger millet flour, wheat flour and colocasia leaf powder were used in the ratios of 90:10:0 (formulation 1), 70:20:10 (formulation 2), 65:20:15 (formulation 3) to develop the biscuits. Various additional ingredients such as choco powder, tuity fruities, dessicated coconut powder, jeera powder, vamu powder and strained ginger paste were added to prepare sweet and salt biscuits with all 3 formulations and thus 18 types of biscuits were standardized. These 18 standardized biscuits were subjected to sensory evaluation using hedonic rating scale and results revealed that acceptability was high for biscuits that had 10 g of colocasia leaf powder and 70 g of finger millet flour. The highly accepted biscuits (formulation 2 of all variations) along with their control biscuits (formulation 1) were taken for estimating physical properties and nutrient content. Data on analysis of physical properties revealed that the weight of the biscuits of all variations ranged from 12-14 g. The diameter, thickness, length and spread factor of the biscuits of all variations ranged from 41-45 mm, 7.5-7.8 mm, 45 - 47.7 mm and 52.5 - 58.4 respectively. There was no increasing / decreasing trends in the weights of biscuits 1 but a gradual decrease in the diameter and spread factor of biscuits was observed with increasing the colocasia leaf powder incorporation in all the variations. Addition of colocasia leaf powder and decrease in the ragi flour decreased the ‘L’ and ‘b’ values while ‘a’ value changed from + to –. Nutrient composition of colocasia leaf powder incorporated biscuits in comparison with control biscuits (without colocasia leaves) per 100 g proved that incorporation of colocasia leaf powder increased iron, calcium, protein, fibre and fat in the biscuits even with decrease of finger millet flour. The moisture, ash, fat, protein and fibre content of all formulation 2 biscuits ranged from 2.1- 2.8 %, 1.6 - 2.1 g, 11-13 g, 5.4- 6.5 g and 7.5 – 9 g per100 g respectively. The iron, zinc and calcium content of the biscuits differed from 3.3 - 4.1 mg, 1.23-1.49 mg and 205- 256 mg per 100 g respectively. Consumption of 100 g of this formulation 2 biscuits can meet 10-12 % protein, 19-20 % fibre, 34-43 % calcium, 12-15 % zinc and 16-20 % iron of RDA for adult woman. The shelf life qualities for most accepted formulation 2 biscuits were assessed for a period of one month. For assessing the shelf life of biscuits, the biscuits were packed in two different packaging materials i.e., High Density Poly Ethylene (HDPE) covers and aluminum foil and then samples were sealed and kept in a clean, dry and well ventilated room for a period of one month. Biscuits were drawn once in 15 days and evaluated for sensory quality, moisture content, free fatty acid analysis and microbial analysis. Organoleptic evaluation of stored biscuits revealed significant decrease in all sensory parameters in both the packaging materials with increase in storage period. However, overall acceptability ranged between “liked slightly to liked moderately” even after the 30 days of storage in both the packaging material. Moisture and free fatty acid content of stored biscuits increased with increase in storage period from 0th day to 30th day in all biscuits stored in HDPE covers and in aluminium foil. However, the increase in moisture and free fatty acid content of biscuits stored in HDPE covers was higher than that of biscuits stored in aluminium foil as, aluminum foil has impervious nature to air, water vapor and can protect against light by acting as a catalyst for oxidation process. Microbial estimation during storage showed that the fungal colonies growth ranged from 2.00× 105 CFU/g to 3.00× 105 CFU/g and bacterial colonies ranged from 2.00× 105 CFU/g to 3.00× 105 CFU/g on 30th day of storage , The increase in microbial load was high in biscuits stored in HDPE than the biscuits stored in aluminium foil. It can be concluded from the present study that the biscuits made with millets and green leafy powders especially colocasia leaves (up to certain level) possess the potential to enter bakery industry.EnglishThesis