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Volume 7 • Issue 11 • 1000633
J Food Process Technol, an open access journal
ISSN: 2157-7110
OMICS International
Research Article
Journal of Food
Processing & Technology
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ISSN: 2157-7110
Kalse et al., J Food Process Technol 2016, 7:11
DOI: 10.4172/2157-7110.1000633
*Corresponding author: Kalse SB, Department of Agricultural Process
Engineering, College of Agricultural Engineering and Technology, Dr. BS
Konkan Krishi Vidyapeeth, Dapoli, Ratnagir, India, Tel: +91-9561144876;
E-mail: sandeep.kalse@gmail.com
Received October 17, 2016; Accepted November 03, 2016; Published November
09, 2016
Citation: Kalse SB, Swami SB, Sawant AA, Thakor NJ (2016) Development and
Quality Evaluation of Jamun Seed Powder Fortied Biscuit Using Finger Millet. J
Food Process Technol 7: 633. doi: 10.4172/2157-7110.1000633
Copyright: © 2016 Kalse SB, et al. This is an open-access article distributed under
the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original author and
source are credited.
Abstract
Jamun seed are popular among alternative medicine systems to control different ailments such as diabetes, cardio-vascular
and gastro-intestinal disorders. Owing to such attributes, the most important aspect of this study to develop jamun seed powder
fortied biscuits have been commercialized to meet these purposes. Efforts were made to prepare biscuits having different
combinations of Maida (M), nger millet (FM) and jamun seed powder (JSP) were prepared by mixing them in different proportions
viz., T1 - 87% + 10% + 3%, T2- 84% + 10% +6%, T3-81% + 10% + 9%, T4-78% +10% + 12%. The biscuits were baked in a thermally
controlled oven at temperature of 170°C for 20 min. The prepared biscuits were subjected to textural analysis and compared with
the control biscuit containing 100% maida our.
The physical and textural properties of biscuits made by various blending were determined. The qualities of the product were
determined with the help sensory evaluation. In sensory analysis treatment T3 (81% maida + 9% jamun seed powder + 10% nger
millet our) secured maximum score for colour, taste, avour and acceptability. Therefore, treatment T3 was more acceptable so
it was optimised treatment than others.
Development and Quality Evaluation of Jamun Seed Powder Fortified Biscuit
Using Finger Millet
Kalse SB*, Swami SB, Sawant AA and Thakor NJ
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. BS Konkan Krishi Vidyapeeth, Ratnagir, India
Keywords: Jamun seed power; Biscuit; Texture analysis; Diabetes
Introduction
Biscuit is a term used for a variety of baked, commonly our-based
food products. Indian Biscuits Industry is the largest among all the
food industries and has a turnover of around Rs. 3000 crores. India
is known to be the second largest manufacturer of biscuits, the rst
being USA. Biscuits were assumed as sick-man's diet in earlier days.
Now, it has become one of the most loved fast food product for every
age group. Biscuits are easy to carry, tasty to eat, cholesterol free and
reasonable at cost.
Jamun seed powder has been used for centuries as a natural form
for balancing the healthy blood sugar level. It is a very delicious,
detoxifying herb which has properties that helps to maintain natural
urination and sweating. It also acts as liver stimulant, digestive,
coolant and a blood Purier. Jamun seeds contain a glycoside, named
Jamboline which helps in the maintenance of glucose levels as in the
normal limits.
Finger millet (Eleusine coracana L.) is one of the important millet
grown extensively in various regions of India and Africa. Regarding
protein (6% to 8%) and fat (1% to 2%) it is comparable to rice and
with respect to mineral and micronutrient contents it is superior to rice
and wheat. Nutritionally; it has high content of calcium (344 mg/100g),
dietary ber (15% to 20%) and phenolic compounds (0.3% to 3%).
is minor millet contains important amino acids viz isoleucine,
leucine, methionine and phenyl alanine which are decient in other
starchy meals. It is also known for several health benets such as anti-
diabetic, anti-tumerogenic, atherosclerogenic eects, antioxidant,
which are mainly attributed due to its polyphenol and dietary bre
contents. Being indigenous minor millet it is used in the preparation
of various foods both in natural and malted forms. Grains of this millet
are converted into ours for preparation of products like porridge,
puddings, pancakes, biscuits, roti, bread, noodles, and other snacks.
Besides this it is also used as a nourishing food for infants when malted
and is regarded as wholesome food for diabetic’s patients. Finger millet
being staple food in dierent parts of India and abroad is promoted as
an extremely healthy food [1].
Jamun seed powder-containing biscuit has been developed and
incorporated into the diabetic diet. It has been found to be eective
in reducing the postprandial rise in the blood glucose level and in
improving glycaemic control [2]. ese biscuits can be used for dealing
with the symptoms of indigestion. ese biscuits can also stimulate the
liver functions [3].
Finger millet has the highest calcium content among all the food
grains, but it is not highly assimilable. e protein content in millet is
very close to that of wheat; both provide about 11% protein by weight,
on a dry matter basis. Ayurvedic text suggests that 1-3 g of jamun seed
powder per day is an average dose for the treatment of diabetes [4].
e direct consumption of jamun seed powder is uneasy. erefore,
this work has been undertaken to develop the biscuit so that diabetic
people will consume it easily and get recommended dose of jamun seed
powder.
Materials and Methods
Processing of raw material
e pulp and seed of jamun fruit was separated by pulper. en
the seed washed in water and dried in tray dryer at 60°C for 48 hours
still complete drying and ground the seed in pulveriser to ne powder
of average particle size 0.58 mm. Milling of wheat and nger millet
was done to obtain ne our with help of attrition mill. e proposed
research was carried out in the bakery training centre, Department of
Citation: Kalse SB, Swami SB, Sawant AA, Thakor NJ (2016) Development and Quality Evaluation of Jamun Seed Powder Fortied Biscuit Using
Finger Millet. J Food Process Technol 7: 633. doi: 10.4172/2157-7110.1000633
Page 2 of 3
Volume 7 • Issue 11 • 1000633
J Food Process Technol, an open access journal
ISSN: 2157-7110
shows the mean values of hardness of biscuit samples having dierent
proportions of jamun seed powder as calculated in various experiments.
From Figure 3, it was found that maximum hardness was obtained in
treatment T2 whereas minimum hardness was obtained in treatment
T1. e hardness values obtained for the biscuits of various blends were
in the range of 468.33 to 4535 g.
Caloric value
e Caloric value of the developed biscuits was determined by
using the Bomb Calorimeter (ASTM D271-70) [5]. Table 3 shows the
results of the caloric value of the developed biscuits. e caloric
value of all type of biscuits (experimental samples) varied between
402.23 to 482.68 kcal/100g. e caloric value of the treatment T3 was
found more i.e. 482.68 kcal/100 g followed by the treatment T2, i.e.
453.426 kcal/100g.
Sensory analysis
Sensory analysis has been carried out in NAIP laboratory of
Department. of Agricultural Process Engineering and Technology,
CAET, Dapoli. Product of dierent treatments was analyzed by
dierent subjects in our college faculty and students. ey were
Agricultural Process Engineering, College of Agricultural Engineering
and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidhyapeth,
Dapoli.
Treatment details
a. Control – 100% (M).
b. T1 - 87% (M) + 10% (FM) + 3% (JSP).
c. T2 - 84% (M) + 10% (FM) +6% (JSP).
d. T3 - 81% (M) + 10% (FM) + 9% (JSP).
e. T4 - 78% (M) +10% (FM) + 12% (JSP).
Process for preparation of biscuit
e biscuits were prepared by mixing of ingredients like maida,
nger millet (10%) and jamun seed powder (3%, 6%, 9%, and 12%), salt,
sugar etc. were put together for dough formation (Table 1). e dough
was kept for resting for 10 minutes. e sheet of appropriate thickness
was prepared with the help of wooden roller (bellon). e prepared
sheet was cut by using mould (rhomboidal shape). e cutting part of
sheet was kept in convective oven as shown in Figure 1 at 170°C for 20
min. for baking. Aer completion of baking the biscuits were allowed
to cool at room temperature (26 ± 2°C) for 1 hour.
e ingredients required for the preparation of Jamun seed powder
fortied biscuit by using nger millet for dierent compositions are as
follow.
Results and Discussion
e biscuits were prepared by making dierent proportion of
jamun seed powder of average particle size 0.58 mm. e standard
procedure was used for preparation of biscuits as described in Figure 1.
e maida, nger millet and jamun seed powder and other ingredients
were taken as mentioned in Table 1. en the Physical properties,
caloric value and Textural properties was measured. e results
obtained are as follows.
Physical properties of biscuit
e biscuits were prepared with help of mould which is having
rhomboidal shape. All the biscuits were prepared with the help of same
mould hence the shape of the all the biscuits were same i.e. rhomboidal
shape. e physical properties measured for all treatments are shown
in Table 2.
All the biscuits were prepared with the help of same mould so there
was minute dierence for the length and breadth for all the treatments.
e length of T1, T2 and T4
was 7.3 ± 0.05 and for T3 it was 7.2 ± 0.05
cm. e breadth for treatment T1 was 3.6 ± 0.057 cm and that for
treatment T2, T3 and T4 was 3.5 ± 0.057 cm. ickness for the treatment
T1, T2, T3 and T4 were 0.70 ± 0.009, 0.75 ± 0.008, 0.77 ± 0.008, 0.76
± 0.007 mm respectively. e unit weight for the treatment T1 T2, T3
and T4 were 9.325 ± 0.09, 9.356 ± 0.07, 9.414 ± 0.06, 9.420 ± 0.057 cm
respectively. e density for the treatment T1, T2, T3 and T4 were 0.345
± 0.0071, 0.345 ± 0.0069, 0.347 ± 0.0068, 0.346 ± 0.007 cm respectively.
Textural analysis
e texture of biscuit was measure with QTS Texture Analyser
made by M/s. Brookeld Engineering Labs, Inc., USA. e experiment
was repeated for three times for its replication and average peak force
(g) be reported. In the test, the probe was allowed to penetrate in the
specimen up to 3 mm at a constant speed of 0.5 mm/sec. Figure 2
Cream (200 g sugar + 250 g Dalda)
↓
Maida + Jamun seed powder (3%, 6%, 9%, 12 %) + F.M. (10%) + Salt
↓
Kneading
↓
Resting (10 min)
↓
Sheeting of dough
↓
Cutting of sheet
↓
Baking of biscuits @ 170°C, 20 min
↓
Cooling and Packing
Figure 1: Process ow chart of preparation of jamun seed powder biscuit.
Ingredients (g) T1T2T3T4
Maida 870 840 810 780
Jamun seed powder 30 60 90 120
Finger millet 100 100 100 100
Baking powder 10 10 10 10
Milk powder 20 20 20 20
Salt 5 5 5 5
Sugar 200 200 200 200
Dalda 250 250 250 250
Table 1: Ingredients required for the preparation of jamun seed powder biscuits
(per 1 kg our basis).
S.no. Properties T1 (3% JSP) T2 (6% JSP) T3 (9% JSP) T4 (12% JSP)
1. Length (cm) 7.3 ± 0.05 7.3 ± 0.05 7.2 ± 0.05 7.3 ± 0.05
2. Breadth (cm) 3.6 ± 0.057 3.5 ± 0.057 3.5 ± 0.057 3.5 ± 0.057
3. Thickness
(cm) 0.70 ± 0.009 0.75 ± 0.008 0.77 ± 0.008 0.76 ± 0.007
4. Unit weight
(g) 9.325 ± 0.09 9.356 ± 0.07 9.414 ± 0.06 9.420 ± 0.057
5. Density (g/
cc)
0.345 ±
0.0071
0.345 ±
0.0069
0.347 ±
0.0068 0.346 ± 0.007
Table 2: Physical properties of biscuit for different treatment.
Citation: Kalse SB, Swami SB, Sawant AA, Thakor NJ (2016) Development and Quality Evaluation of Jamun Seed Powder Fortied Biscuit Using
Finger Millet. J Food Process Technol 7: 633. doi: 10.4172/2157-7110.1000633
Page 3 of 3
Volume 7 • Issue 11 • 1000633
J Food Process Technol, an open access journal
ISSN: 2157-7110
provided with standard evaluation sheets based on nine-point hedonic
scale by 20 members’ consumer test panel for colour, texture, avour,
taste, appearance and overall acceptability for Jamun seed powder
based biscuits. From collected data following results were derived as
shown in Table 4.
e sensory analysis of the developed biscuits was carried out by
the 20 panel of judges from the faculty and students of the college. e
treatment T3 (81% M + 10% FM + 9% JSP) secured maximum score
for colour, taste avour and acceptability i.e. 8.0, 7.9, 8.1, 7.9 and 7.8
respectively.
Summary and Conclusion
Jamun seed powder in combination with nger millet and maida
were used to prepare biscuit by using traditional creamy method. e
results pertaining to standardization of composite our for biscuit
preparation revealed that sensorial quality characteristics of biscuits
could be improved with incorporation of maida, nger millet our and
jamun seed powder. e various physical properties i.e. Length, width,
thickness, unit weight, density, and caloric value, Textural properties
of biscuits were determined.
e following conclusions were drawn from the analysis.
I. e density of Jamun seed powder biscuits was found to be in
range of 0.345 to 0.347 g/cc.
II. e caloric value of all type of biscuits varied between 402.23
to 482.68 kcal/100g. e caloric value of treatment T3 was
found more i.e. 482.68 kcal/100g compared to others.
III. In textural analysis, the hardness values of biscuit T1, T2, T3
and T4 were 468.33, 4535, 1291.66 and 1873.33 g respectively.
e treatment T2 has more hardness i.e. 4535 g and moderate
hardness was found in treatment T3 (81% M + 9% JSP + 10%
FM).
IV. In sensory analysis treatment T3 (81% M + 9% JSP + 10%
FM) secured maximum score for colour, taste, avour and
acceptability. erefore, treatment T3 was more acceptable so
it was optimised treatment than others.
References
1. Amir G, Jan R, Nayik GA, Prasand K, Kumar P (2014) Signicance of nger
millet in nutrition, health and value added products: A review. J Environ Sci
Comp Sci Eng Technol 3: 1601-1608.
2. Bhargava S (1991) Efciency of bitter gourd and jamun fruit seed in the
treatment of diebetis mellitus. Department of Food and Nutrition, College of
Home Science, Udaipur, RAJASTHAN (INDIA).
3. Shorti DS, Kelkar M, Deshmukh VK, Aiman R (1962) Investigation of
hypoglycaemic properties of Vinca rosea and Eugenia jambolina. Indian Med
3: 51-62.
4. Swami SB, Nayansingh Thakur J, Patil M, Haladankar P (2012) Jamun
(Syzygium cumini L): A review of its food and medicinal uses. Food Nutri Sci
1102
5. ASTM (2006) Laboratory sampling and analysis of coal and coke. ATSM
Method D271-70.
T
4
T
1
T
2
T
3
Figure 2: Jamun seed powder biscuits prepared by different treatments.
0
1000
2000
3000
4000
5000
T1 T2 T3 T4 Control
Hardness, g
Treatments
Figure 3: Hardness of different biscuit.
Treatment Caloric value (kcal/100g)
T1402.23
T2453.426
T3482.68
T4446.18
Control 409.546
Table 3: Caloric value of developed biscuits.
Sample
Code
Sensory Parameters Score (Out of 9)
Colour
(9)
Taste
(9)
Flavour
(9)
Texture
(9)
Acceptability
(9)
T17.5 8.5 7.5 7.0 7.5
T27.0 7.2 7.0 6.8 7.2
T38.0 7.9 8.1 7.9 7.8
T44.7 6.0 6.8 5.2 7.6
Control 7.8 8.1 8.0 8.0 7.6
Table 4: Results of sensory analysis.
Citation: Kalse SB, Swami SB, Sawant AA, Thakor NJ (2016) Development
and Quality Evaluation of Jamun Seed Powder Fortied Biscuit Using Finger
Millet. J Food Process Technol 7: 633. doi: 10.4172/2157-7110.1000633
