Development of Process Technology for Laxative Biscuits

Abstract

Aims: The main objective of this study was to develop the whole wheat flour based castor oil fortified biscuits as per the maximum safe daily dosage of castor oil requirement for adults. Study Design: In the present investigation attempts were made to prepare the whole wheat flour based castor oil fortified biscuits. As per the maximum safe daily dosage of castor oil requirement for adults, different levels of castor oil viz. 0, 10, 20, 30, 40, 50 and 56% were tried to prepare acceptable quality biscuit based on sensory parameters. The effect of variable amounts of castor oil in the biscuit formulation on dough and biscuit texture was also studied Place and Duration of Study: Experiments were done in Department of Food Processing Technology, A D Patel Institute of technology, Gujarat (India) and completed within 8 months. Methodology: The texture profile analysis for dough and biscuit samples prepared with varying levels of castor oil was carried out using texture analyser. Sensory evaluation of the prepared biscuit samples with varying % of castor oil was carried out for consumer acceptance and preference using semi-trained and consumer panelists. Results: Dough with castor oil was observed to be significantly harder and less sticky. The hardness of the biscuits decreased with the increase in the level of substitution of castor oil. Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample. Conclusion: Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample.