Vol. 11, Issue 5 (2022)

Author(s):
Kanchan Goswami and Pratima Awasthi

Abstract:
The objective of this study was to evaluate the optimum level of chia seed flour to be incorporated in biscuits and analysis of sensory attributes of biscuits. Seven different formulations were made replacing whole wheat flour by: 5% chia flour (T1), 10% chia flour (T2), 15% chia flour (T3), 20% chia flour (T4), 25% chia flour (T5), 30% chia flour (T6) and 35% chia flour (T7). The result of sensory evaluation showed that up to 30 per cent chia seed flour can be successfully incorporated to whole wheat flour to develop biscuits without adversely affecting their sensory attributes.