Vol. 8, Issue 7, Part I (2024)

Abstract: This study examines biscuits made with blends of mango peel powder (MPP) and carrot powder (CP). The chemical compositions of mango peel powder and carrot powder were analysed to understand their nutritional profiles and potential as functional ingredients. The experimental objectives were to assess physio-chemical characteristics of nutrient-rich biscuits developed using blends of wheat flour (WF), mango peel powder (MPP), and carrot powder (CP). The study aimed to enhance the nutritional and sensory qualities of traditional biscuits by incorporating wheat flour (WF), mango peel powder (MPP), and carrot powder (CP) in varying proportions. Six different formulations were prepared with varying proportions of WF, MPP, and CP: T₁ (80% WF, 20% MPP), T₂ (80% WF, 20% CP), T₃ (80% WF, 10% MPP, 10% CP), T₄ (70% WF, 30% MPP), T₅ (70% WF, 30% CP), and T₆ (70% WF, 15% MPP, 15% CP). Six formulations (T₁-T₆) were tested for their physicochemical properties and sensory attributes. Among these, the T₃ formulation (80% WF, 10% MPP, 10% CP) emerged as the most favorable, having balancing moisture content (5.98%), protein content (9.63%), and antioxidant activity (67.52%). T₃ also excelled in sensory evaluations, scoring high in color (8.0±0.6), texture (8.1±0.5), taste (8.3±0.6), mouthfeel (7.8±0.4), and overall acceptability (8.05±0.2). This balance likely results from the synergistic effects of MPP and CP.