EFFECT OF INCORPORTION OF CARROT FLOUR ON THE QUALITY OF BISCUITS

Abstract

This study was carried out to studied the effect of incorporating carrot flour into wheat flour biscuits with the aim of improving their nutritional quality and functional value. The main objective of this study was to develop biscuits by incorporating carrot flour at different substitution levels. The study also aimed to determine the proximate composition of the developed carrot flour biscuits and to analyze the chemical composition of the most preferred biscuit formulation. Fresh carrots were washed, peeled, sliced, and subjected to hot water blanching using 0.2% potassium metabisulphite with 1% tables salt followed by blanching at 95°C for 3 minutes. The blanched slices were cabinet dried at 50°C for 16 hours and ground into fine powder. Biscuit formulations were developed by incorporating carrot flour at different substitution levels (5%,10%,15%,20%). Standard analytical methods were used for chemical analysis, while sensory evaluation was conducted by a panel of semi-trained panelists. The incorporation of carrot flour significantly improved the nutritional composition of the biscuits, particularly in terms of crude fiber, ash content, and β-carotene, while maintaining acceptable levels of other nutrients. Physical quality analysis showed that the diameter, thickness, and spread ratio of biscuits changed with the addition of carrot flour, showing its effect on dough behavior during baking. Sensory evaluation indicated that biscuits with 5% carrot flour were the most preferred for appearance, taste, texture, flavor, and overall acceptability. However, higher levels of carrot flour slightly reduced sensory scores due to stronger color and flavor. Statistical analysis using one-way ANOVA confirmed that the 5% carrot flour formulation was significantly superior (p < 0.05) among the tested samples. The study concluded that carrot flour can be successfully incorporated into biscuits up to a 5% level to enhance their nutritional and functional properties without adversely affecting consumer acceptance. Therefore, the use of carrot flour is strongly recommended for the food industry as a cost-effective and natural ingredient for the development of valueadded, health-promoting biscuit products.