Effect of Incorporation of Fruit Powders in
Instant Biscuit Mixes
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Author:M.S. Saradha Devi and P. Banumathi
p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:99, Issue:oct-dec
DOI: https://doi.org/10.29321/MAJ.10.100225
Abstract
Mango and pineapple powders were prepared for the processing of fruit powder based
instant biscuit mixes and standardised using various levels of fruit powders (10-50%) with
other ingredients. The mango and pineapple powders at 30g were taken as optimum level
for processing the biscuit mixes. The processed mixes were stored in different packaging
materials and stored at room temperature for 270 days. The chemical characteristics and
microbial load were observed during storage period. Moisture, vitamin C contents were
slightly high in pineapple powder based biscuit mixes whereas reducing and total sugars,
protein, fat and beta carotene were more in mango powder based biscuit mixes. A minimal
increase in microbial population was observed in all the stored samples during the study
period. The organoleptic scores of the biscuit mixes were found to be highly acceptable upto
270 days
Key words : Mango and pineapple powder, Instant biscuit mix, Packaging materials, Storage period