Development of spinach (Spinacia oleracea L.) incorporated foxtail millet (Setaria Italica) based biscuits

Abstract

The present study aimed at the development of foxtail millet based biscuits incorporated with spinach (Spinacia oleracea L.) at different proportions viz. 10%, 15% and 20% using traditional creamery method. These developed biscuits were analysed for physical properties and sensorial qualities using 9 point hedonic scale. Physical characteristics of the analysed biscuits viz. diameter, thickness, spread ratio did not vary significantly due to spinach addition (p>0.05). As per the results of sensory evaluation after the control, SIFB20 had the highest overall acceptability. It was observed a decreased trend in the bulk density of the spinach puree incorporated foxtail millet biscuits except for biscuit with 20% incorporation. Water activity of the analysed samples was in the range of 0.23 to 0.36. Results suggested that spinach puree could be incorporated in the Foxtail millet biscuits at 20% level with good physical and sensorial qualities.