Effect of Baking Powder and Dough Resting Time on the Quality Attributes of Pearl Millet Based Biscuit

Abstract

Purpose: This study aimed to evaluate the effects of baking powder levels and dough resting time on the nutritive, sensory and textural properties of biscuits, with a focus on pearl millet-based formulations. Design/Methodology/Approach: Biscuits were prepared with varying levels of baking powder (0.25%, 0.5%, and 0.75%) and different dough resting times (20, 30, and 40 minutes), and their proximate, spread ratio, hardness, color, and overall acceptability were assessed. Findings: Results showed that baking powder level and resting period had effect on the composition of biscuit. Further, baking powder and resting time did not impact most sensory attributes, higher baking powder levels resulted in increased lightness and reduced redness and yellowness of the biscuits. The spread ratio increased with a 30-minute resting time (5.09-5.46) but decreased with longer resting durations due to the escape of trapped carbon dioxide. The hardness of the biscuits was influenced by baking powder levels, with higher levels leading to a crisper texture. Additionally, pearl millet-based biscuits exhibited improved nutritional quality compared to wheat-based biscuits, providing a valuable alternative for health-conscious consumers. Overall, up to 0.75% baking powder and a 20-minute resting time were optimal for producing biscuits with desirable sensory and textural properties, enhancing both their quality and nutritional value. Originality: The study investigates the combined effect of varying baking powder levels and dough resting times on the quality characteristics of pearl millet biscuits. The work identifies optimal processing conditions to improve texture, appearance, and nutritional quality, providing a value-added alternative to conventional wheat-based biscuits.