Author(s):

K Santhi Sirisha, Dr. TV Hymavathi and K Shreeja

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.

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