Development and Standardization of Banana Flour, Wheat Bran and Chia Seeds Biscuits
Keywords:
Biscuits, Banana flour, Wheat flour, Chia seeds, Resistant StarchAbstract
A convenience food that falls within the baked food category is the biscuit. Because of its many benefits, including low production costs, ease of carrying and eating, and extended shelf life, biscuits have become popular among a broad range of consumers. Using banana flour, wheat bran, and chia seeds, biscuits are the goal of this investigation. Since starch and fiber in green bananas cannot be metabolized in the small intestine, they resist digestion. Instead, in the large intestine, they are fermented by gut bacteria. Wheat bran contains phytochemicals (including phenolic acid and alkylresorcinols). Present study, biscuits were developed keeping in mind. The biscuits were developed by incorporating banana flour, wheat bran and chia seeds in different proportional into the basic biscuit recipe. Variation -2 was highly acceptable than the remaining variations
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