Quality Evaluation of Fasting Biscuit Prepared from Rajgira and Sabudana

The fasting biscuit is prepared using Rajgira flour and Sabudana (sago balls) flour for the preparation of fasting b iscuits. The Rajgira flour and Sabudana flour (pearl sabudana , nylon sabudana ) were brought from the local market at Jalgaon (Jamod), Maharashtra in India. Rajgira flour contains less amount of protein but good source of vitamin-A, vitamin-C, and also complementing source of some other vitamins, also contain some dietary minerals including calcium, iron, zinc, cop per-comparable to common grains such as wheat germ, oats and other. Sabudana flour contains some amount of calorie, carbohydrate, fat and proteins, it also provide large amount of starch, low amount of miner als, vitamins however lack of these nutrition are made up by making the c ombination with Rajgira flour so it became nutritionally advantageous. In t his experiment, Rajgira flour was blended with the Sabudana flour in the ratio of 3:1, 3:2, 1:1, 2:3 and 1:3 proportion to prepare blended flour samples , from which fasting biscuits were prepared. These samples were subjecte d to analysis of their functional properties. The proximate composition of the various flour blends used for the preparation of fasting biscuits were determined using standard methods. The physico-chemical analysis and sensory evaluation was done to know the acceptability of fasting biscu it. These were evaluated for sensory analysis that included colour, taste, f lavor and overall acceptability. The biscuits were analyzed for analy tical and chemical analysis, which includes moisture content, fat cont ent and total ash content. On the basis of sensory evaluation, biscuit contain ing Rajgira flour and Sabudana in 3:2 proportion scored high score for overall ac ceptability i.e 7.8. From the result of proximate analysis of biscu its, the fat content of 3:2 proprtions of Rajgira and Sabudana flour is very low i.e 26.4%, which is beneficial for health. So according to quality eval uation and sensory evaluation, preparation of biscuits from rajgira and sabudana flour blend in proportion of 3:2 is recommended.