Published Paper Details:

This study was aimed to analyze sensory quality variations of biscuits prepared from composite flour which consist of ragi, chickpea flour and dried jamun seed powder during fresh and after 2 weeks of storage period. Two replications were prepared for sensory evaluation. Those were, Batch A- 70:30 (70% of composite flour (ragi & chickpea flour) and 30% of jamun seed powder) and 50:50 (50% of composite flour (ragi & chickpea flour) and 50% of jamun seed powder). From the overall acceptability rating, the cookie sample prepared from composite flour with 70% ragi and chickpea flour, 30% jamun seed powder had the highest mean value compared with batch B cookie, 50% of ragi and chickpea flour and 50% of jamun seed powder. Based on the sensory analysis of preliminary studies, most preferred cookies samples were selected for storage studies. Half of the cookies were wrapped in butter paper and half cookies were placed in an airtight container and stored at normal temperature to observe the changes in its texture, taste, color and appearance. The sensory evaluation carried out at the end of 2nd week, revealed that there were differences for the sensory characteristics between the fresh and stored cookies. Cookies that were stored in normal condition showed an increased amount of moisture, softness and exhibited an unusual color. There was also the presence of mold and a little spotting making them inedible to eat after a 2 week. Although, air tight containers provided an extended shelf life, there acceptability and freshness was accepted by the panelists. Therefore, cookies A (70:30) were most acceptable by the panelists and same taste for the consumption upon 2 weeks of storage.