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Standardization of Recipe for Preparation of Herbal Biscuit


Affiliations
1 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technologya and Sciences, Allahabad U.P.
2 Department of Food Science and Technology, M.I.P. College of Food Technology, Aundha, Hingoli M. S.
     

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Preparation of herbal biscuits is an innovative, futuristic research in the field of functional food preparation which may enhance the medicinal value without adverse effects to human health. During this research composite flour based herbal biscuits were preparation with different Indian medicinal herbs viz., brahmi, lemongrass, shilajit, makoi, kasni and badiyan and its effect on sensorial quality characteristics were investigated. The biscuit were prepared using defatted soy flour, date paste and stevia. While, after optimizing level of one herb second herbal ingredient was chosen for biscuits preparation. Same procedure was repeated till the selection and optimization of all the herbal ingredients. On the basis of obtained results, it could be concluded that optimum concentration of different herbs viz., brahmi, lemongrass, shilajit, makoi, badiyan, kasni for development of herbal biscuit is 0.5g, 0.5g, 0.5g, 5 ml, 10 ml and 5 ml, respectively.

Keywords

Herbal Biscuit, Recipe Standardization, Brahmi, Lemongrass, Shilajit, Makoi, Kasni, Badiyan
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  • Standardization of Recipe for Preparation of Herbal Biscuit

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Authors

M. D. AleemZaker
Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technologya and Sciences, Allahabad U.P.
T. R. Genitha
Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technologya and Sciences, Allahabad U.P.
K. A. Syed
Department of Food Science and Technology, M.I.P. College of Food Technology, Aundha, Hingoli M. S.

Abstract


Preparation of herbal biscuits is an innovative, futuristic research in the field of functional food preparation which may enhance the medicinal value without adverse effects to human health. During this research composite flour based herbal biscuits were preparation with different Indian medicinal herbs viz., brahmi, lemongrass, shilajit, makoi, kasni and badiyan and its effect on sensorial quality characteristics were investigated. The biscuit were prepared using defatted soy flour, date paste and stevia. While, after optimizing level of one herb second herbal ingredient was chosen for biscuits preparation. Same procedure was repeated till the selection and optimization of all the herbal ingredients. On the basis of obtained results, it could be concluded that optimum concentration of different herbs viz., brahmi, lemongrass, shilajit, makoi, badiyan, kasni for development of herbal biscuit is 0.5g, 0.5g, 0.5g, 5 ml, 10 ml and 5 ml, respectively.

Keywords


Herbal Biscuit, Recipe Standardization, Brahmi, Lemongrass, Shilajit, Makoi, Kasni, Badiyan