Effect of Incorporation of Fruit Powders in Instant Biscuit Mixes

Abstract

Mango and pineapple powders were prepared for the processing of fruit powder based instant biscuit mixes and standardised using various levels of fruit powders (10-50%) with other ingredients. The mango and pineapple powders at 30g were taken as optimum level for processing the biscuit mixes. The processed mixes were stored in different packaging materials and stored at room temperature for 270 days. The chemical characteristics and microbial load were observed during storage period. Moisture, vitamin C contents were slightly high in pineapple powder based biscuit mixes whereas reducing and total sugars, protein, fat and beta carotene were more in mango powder based biscuit mixes. A minimal increase in microbial population was observed in all the stored samples during the study period. The organoleptic scores of the biscuit mixes were found to be highly acceptable upto 270 days.