Sensory and Physicochemical Evaluation of Biscuit Formulated using Black Kavuni Rice Flour and Corn Silk Powder
J C P SHARON | Annette D. BEATRICE
Biscuits, a favored snack across all age groups, are typically made with refined flour, sugar, and fat. However, such ingredients are not ideal as they lack essential nutrients and contain high levels of saturated fats, contributing to the risk of non-communicable diseases. Replacing refined flour with black kavuni rice and corn silk enhances the nutrient content of the biscuit, making it a healthier alternative. The present study aims to develop and standardize biscuits, formulated using wheat flour, black kavuni rice flour (BKF), and corn silk powder (CSP), and assess the sensory, nutritional, physical, textural, and microbial properties for a period of 60 days, and to compare with the standard biscuit formulated using wheat flour. Results indicated no significant difference across all organoleptic parameters (p>0.05). The sample exhibited higher energy, protein, fiber, and antioxidant content, enhancing its nutritional profile. Texture analysis revealed that the sample was less hard and had higher fracturability compared to the standard biscuit. Microbial analysis showed that the biscuits had less microbial colonies, no pathogenic organisms, and yeast and mold growth on the 0th, 30th, and 60th days of storage. These findings show that the developed biscuit can serve as a healthier alternative to traditional maida-based biscuits.
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