Development of Fiber Enriched Herbal Biscuits by Incorporating Tulsi Leaves on Wheat Flour: A Preliminary Study on Sensory Evaluation and Chemical Composition

Abstract

Abstract
The study was designed to formulate a fiber enriched herbal biscuits by incorporating herbs (Tulsi leaves) that contains sufficient nutrient (protein and fiber enriched) and the major goal was to maintain the standard herbal biscuits. Herbal biscuits were developed by incorporating Tulsi (Ocimum sanctum) leaves, whole wheat flour, egg white, vegetable oil, dalda and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability test score of normal, sample 1, 2 and 3 were 4.16, 4.50, 4.18 and 4.0 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.5g, fat 19.6g, carbohydrate 56.6g, fiber 2.3g and 458 Kcal. On the other hand, the prepared herbal biscuits of sample-1 contents 4.4% moisture, 2.8% crude fiber, 460Kcal energy and 14.6% protein, 19.3% fat, 55.3% carbohydrate, 2.8% ash. But the Sample 2 and 3 biscuits contains 4.3% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.6% fat, 55.4% carbohydrate, 2.4% ash and 4.2% moisture, 4.2% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.3% carbohydrate, 2.5% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulsi leaves at certain proportion. The organoleptic test showed that the addition of Tulsi leaves at 1% was more acceptable comparing with all quality characteristics.
Keywords: herbal biscuit, organoleptic test, nutritive value, dietary fiber, Hedonic scale