EFFECT OF INCORPORATION OF GARDEN CRESS SEEDS ON SENSORY QUALITY AND STORAGE STABILITYOF BISCUIT

Abstract

Garden cress seeds incorporated biscuit is a small, thin, baked, unleavened cake which is typically crisp, flat and sweet by using garden cress seeds flour and wheat flour as the major ingredients. The main aim of this study was to develop the formulation of garden cress seeds flour incorporated biscuit and to study its effect on biscuit quality. Design expert v.13 was used to formulate the recipe of the biscuit which obtained 5 formulations with 0, 5, 10, 15, 20 parts garden cress seeds flour with wheat flour. The biscuit was prepared in laboratory by soft dough lay process. The samples were subjected to sensory evaluation for consumer acceptability. The obtained data were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. The product was analyzed for storage stability based by packing it in Polypropylene Pouch. Based on the mean sensory scores, the best formulation was 10 parts garden cress seeds incorporation which was significantly superior to other samples. The moisture content, crude protein, fat, fiber, total ash and total carbohydrate of garden cress seeds flour incorporated biscuit were found to be 2.55%, 9.66%, 19.88%, 1.34%, 3.5% and 60.25% respectively whereas the same parameters for control were found to be 2.74%, 5.6%, 16.14%, 0.75%, 1.29%, 72.16% respectively. The calcium and iron content in garden cress seeds flour incorporated biscuit were found to be 61.7mg/100g and 4.33mg/100g respectively whereas for wheat flour biscuit it was found to be 43.3mg/100g and 0.932mg/100g respectively. At 5% level of significance, control and optimized product were significantly different from each other in terms of color, flavor, texture and overall acceptability. The acid value, peroxide value and moisture content found to be 0.216 mg KOH/g oil, 1.77meq O2/kg fat and 3.51 % respectively at the end of 8 weeks which were all within the acceptable limits. These results suggest that garden cress seeds flour can be successfully incorporated in refined wheat flour up to the concentration of 10 parts without any adverse effect on sensory attributes. The protein, fat, fiber, iron content and the calcium content were found to be higher in comparison to normal wheat flour biscuit.