Development Of Chia Seeds Biscuits: Effect Of Different Flours On Sensory Attributes And Nutritional Value

Abstract

The study aimed at development of chia seeds biscuits using different cereal and millet flours. Total seven biscuits varieties were prepared using cereal and millet flours namely refined wheat flour, whole wheat flour, makhana flour, jowar flour, bajra flour, maize flour and ragi flour. Nutritive values of all biscuits were calculated using standard food composition tables. Cost of biscuits was calculated. Sensory evaluation was carried out by six judges in three trials. Score cards with keys were prepared. All biscuits were well accepted for appearance, colour, texture, doneness, flavour, and taste. Chia seeds biscuits were found to be good in energy and macro-nutrients. Fiber content of these cereal/millet flour biscuits was also good. Also, these biscuits were good in micro-nutrient profile. It is concluded that different cereal and millets flours can be successfully used in making chia seeds biscuits without affecting the sensory quality.