Vol. 8, Issue 10, Part B (2024)

This study investigates the physical properties of biscuits produced from a composite flour of barnyard millet and dragon fruit powder. Measurements included diameter, thickness, weight, spread ratio, spread factor, bulk density, and water activity. The largest diameter (55.22 mm) and lightest weight (8.04 g) were recorded in treatment T₁, which used a 100:0 ratio of barnyard millet flour to dragon fruit powder. Conversely, treatment T₁₁, with a 50:50 ratio, exhibited the smallest diameter (54.08 mm) and heaviest weight (8.41 g). Significant differences in thickness were observed, with T₁ having the maximum thickness (6.76 mm) while T₁₁ showed the minimum (5.89 mm), attributed to gluten dilution. The spread ratio was significantly influenced by all formulations, with T₁₁ achieving the highest value (9.13), reflecting an increased spread due to reduced thickness. The spread factor also demonstrated significant variation, peaking at T₃ (112.58). Bulk density ranged from 0.63 g/cm³ in T₁ to 0.75 g/cm³ in T₁₁, attributed to moisture content and the hydrophilic nature of dragon fruit powder. Water activity varied between 0.41% and 0.49%, with T₁₁ showing the highest value, indicating the impact of dragon fruit fibre on moisture retention. These findings highlight the potential of barnyard millet and dragon fruit powder in enhancing the quality and nutritional profile of biscuits.