Author(s): Priyanka and Dr. Nisha Shukla

Abstract:
Biscuit may be regarded as one of the earliest snack food. Improvement of nutritional quality of biscuit through fortification with fiber rich vegetable and other plant has been the point of attention for food scientists. Carrot Pomace powder is a source of insoluble fiber which is effective in increasing feeling of fullness, stool size, bulk and helps reduce constipation and hemorrhoids and also reduce colon cancer and diverticulitis. Carrot Pomace powder was prepared, analyzed for proximate composition and fiber. Then the sweet biscuit recipe was standardized. The powder was incorporated in biscuit at 10%, 20% and 30% level and finally 20% fiber rich powder incorporated biscuits was highly acceptable. Both types of biscuit were evaluated for various sensory attributes and proximate nutrient analysis and also do statistical analysis between both products. Result showed that mean scores for Carrot Pomace Powder incorporated biscuits were found to be higher than standard biscuits. In all sensory attributes as per z value there was no significant difference present between both products except appearance. Carrot Pomace Powder had attained good scores in all attributes. In case of nutrient analysis as per ‘t’ test ash, crude fiber, protein content were found to be significantly higher in carrot pomace powder biscuits as compared to standard biscuits. Concluding, the fiber rich powders developed was suitable for adding in biscuits and therefore the biscuits developed were rich in fiber. Carrot Pomace powder rich biscuits were highly acceptable as compared to the standard.