Abstract

DEVELOPMENT AND EVALUATION OF A MULTI-HERBAL NUTRACEUTICAL BISCUIT

Bhagwat S. Gabale*, Sandip V. Phoke, Komal Jaiswal, Dr. Sunil S. Jaybhaye and Avinash D. Hatkar

Abstract

Preparation of herbal biscuit is innovative, futuristic research in the field of functional food preparation. During this research wheat flourbased herbal biscuits were prepared using wheat flour, Sorghum flour, milk, white butter/ghee, salt, baking soda, baking powder, Jaggery powder, and herbs containing Orange peel, Tulsi, Cinnamon, Liquorice, flax seed and Ginger. The goal of the Study is to evaluate the quality and qualities of the biscuits using a variety of factors, such as Spread ratio, Thickness, hardness, Volume, Diameter, Moisture content, Ash value, etc. The formulation of this biscuit incorporates potent herbs known for their nutritional and therapeutic properties. These ingredients are efficiently processed into a consumable biscuit form using the various herbs. Evaluation of the biscuit’s physical properties provides critical insights into its structural characteristics, which are essential for ensuring both efficacy and consumer acceptability. The research findings contribute to the growing body of knowledge on dietary supplementation and offer potential health benefits by enhancing our understanding of the herbal nutraceutical biscuit formulation and its quality assessment.

Keywords: Orange Peel, Cinnamon, Tulsi leaves, Liquorice roots, Ginger, flexed seed, Evaluation.