Vol. 6, Issue 3 (2018)
Processing and utilization of Asparagus racemosus for development of herbal biscuits
Author(s): Simmy Gupta, Jyoti Prabha Bishnoi, Anee Shree and Alifiya
Abstract: In the present scenario, with increasing technology and competition womens are facing various health issues that is why today’s generation is turning towards healthy option in food which will not only satisfy their appetite but is also healthy as well as tasty and provides some or the other benefits. Therefore, the aim of the present study is to develop multi-grain herbal biscuits by utilization of 2, 4, and 6% Asparagus racemosus powder which acts as a best health tonic for women. This study also involves investigation of physiochemical properties and sensory quality of the developed biscuits. The results demonstrated that 4% Asparagus racemosus containing biscuits had lower ash content, normal diameter, lower spread ratio, higher thickness, lower moisture than biscuits which don’t contain Asparagus racemosus. Sensory evaluation results indicated that biscuits incorporated with Asparagus racemosus up to 4% level did not affect the overall acceptability of biscuits. Thus, it can be concluded that 4% Asparagus racemosus can be incorporated for multi-grain biscuits to improve the nutritional quality, shelf life and providing desired benefits for people with cardiac issues without affecting the sensory acceptability of composite biscuits. Thus present study was first in its kind to determine the overall acceptability and physico-chemical properties of multi-grain herbal biscuits developed by incorporation of Asparagus racemosus at different levels.