Assessment of Sensory Quality and Shelf-life of Millet-based Salty Biscuit
Aanchal Khandelwal *
Department of Food and Nutrition, Swami Keshwanand Rajasthan Agricultural University, Bikaner, Rajasthan-334006, India.
Mamta Singh
Department of Food and Nutrition, Swami Keshwanand Rajasthan Agricultural University, Bikaner, Rajasthan-334006, India.
*Author to whom correspondence should be addressed.
Abstract
The rapid pace of urbanization and lifestyle changes has increased reliance on convenience foods, many of which are nutritionally poor due to reliance on refined flours. This study aimed to develop and evaluate a nutrient-rich salty biscuit using a composite flour blend of sorghum (50%), buckwheat (25%) and corn flour (25%) to enhance dietary diversity while addressing modern nutritional challenges. Sorghum and buckwheat were selected for their high-quality proteins, dietary fiber, minerals and bioactive compounds, along with their gluten-free nature. The biscuits were prepared using standard baking techniques and assessed for sensory quality by a trained panel using a nine-point hedonic scale. The product achieved high acceptability scores for colour (8.60±0.70), flavour (8.50±0.53), taste (8.30±0.48), texture (8.30±0.95) and appearance (8.70±0.48), with an overall acceptability of 8.50±0.71 (“liked extremely”). Shelf-life evaluation over 30 days at ambient conditions indicated a gradual but significant (p<0.05) decline in sensory scores particularly after 15 days likely due to changes in flavour and texture. The results suggest that millet-based salty biscuits can be an appealing, nutrient-rich convenience snack with good short-term shelf stability offering a viable alternative to refined-flour products.
Keywords: Millet, salty biscuit, sensory evaluation, shelf life