Published Paper Details:

Experiments were performed at the Department of Food and Agricultural Engineering, to investigate the use of ginger powder in the preparation of biscuits. The gingers were purchased at a local market. The ginger was meticulously sorted, washed, peeled, sliced, dried, and ground into powder. Ginger contains high number of dietary fibers, minerals. In the following ratios, finger millet flour (ragi) and whole wheat flour (atta) were successfully combined: 100:0, 70:30, 50:50, 30:70, 0:100, and each category was spiced with 5g and 10g concentrations of ginger powder (Zingiber officinale). These readings were then subjected to an analysis of functional properties. Standard methods were used to determine the approximate compositions of the various samples used in biscuit preparation. To determine the acceptability of biscuits, physicochemical analysis and sensory evaluation were performed. Sensory analysis was performed on the results, which included colour, flavour, taste, texture, and overall acceptability. The readings were analyzed for physical properties such as diameter, thickness, and spread ratio. The biscuits were subjected to analytical and chemical testing to determine moisture content (%), ash content (%), fat content (%), protein content (%), and crude fibre content (%). On the basis of nutritional value, biscuits at a ratio of 70:30:10 (T4) sample is highly acceptable because it contains more fibre than other samples. On the basis of sensory and physical evaluation, biscuits at a ratio of 70:30:10 (T4) sample received a high score for overall acceptability.