Volume 7 • Issue 11 • 1000633 J Food Process Technol, an open access journal ISSN: 2157-7110 Open Access Research Article Journal of Food Processing & Technology J o u r n a l o f F o o d P r o c e s s i n g & T e c h n o l o g y ISSN: 2157-7110 Kalse et al., J Food Process Technol 2016, 7:11 DOI: 10.4172/2157-7110.1000633 *Corresponding author: Kalse SB, Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. BS Konkan Krishi Vidyapeeth, Dapoli, Ratnagir, India, Tel: +91-9561144876; E-mail: sandeep.kalse@gmail.com Received October 17, 2016; Accepted November 03, 2016; Published November 09, 2016 Citation: Kalse SB, Swami SB, Sawant AA, Thakor NJ (2016) Development and Quality Evaluation of Jamun Seed Powder Fortifed Biscuit Using Finger Millet. J Food Process Technol 7: 633. doi: 10.4172/2157-7110.1000633 Copyright: © 2016 Kalse SB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Jamun seed are popular among alternative medicine systems to control different ailments such as diabetes, cardio-vascular and gastro-intestinal disorders. Owing to such attributes, the most important aspect of this study to develop jamun seed powder fortifed biscuits have been commercialized to meet these purposes. Efforts were made to prepare biscuits having different combinations of Maida (M), fnger millet (FM) and jamun seed powder (JSP) were prepared by mixing them in different proportions viz., T 1 - 87% + 10% + 3%, T 2 - 84% + 10% +6%, T 3 -81% + 10% + 9%, T 4 -78% +10% + 12%. The biscuits were baked in a thermally controlled oven at temperature of 170°C for 20 min. The prepared biscuits were subjected to textural analysis and compared with the control biscuit containing 100% maida four. The physical and textural properties of biscuits made by various blending were determined. The qualities of the product were determined with the help sensory evaluation. In sensory analysis treatment T 3 (81% maida + 9% jamun seed powder + 10% fnger millet four) secured maximum score for colour, taste, favour and acceptability. Therefore, treatment T 3 was more acceptable so it was optimised treatment than others. Development and Quality Evaluation of Jamun Seed Powder Fortified Biscuit Using Finger Millet Kalse SB*, Swami SB, Sawant AA and Thakor NJ Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. BS Konkan Krishi Vidyapeeth, Ratnagir, India Keywords: Jamun seed power; Biscuit; Texture analysis; Diabetes Introduction Biscuit is a term used for a variety of baked, commonly four-based food products. Indian Biscuits Industry is the largest among all the food industries and has a turnover of around Rs. 3000 crores. India is known to be the second largest manufacturer of biscuits, the frst being USA. Biscuits were assumed as sick-man's diet in earlier days. Now, it has become one of the most loved fast food product for every age group. Biscuits are easy to carry, tasty to eat, cholesterol free and reasonable at cost. Jamun seed powder has been used for centuries as a natural form for balancing the healthy blood sugar level. It is a very delicious, detoxifying herb which has properties that helps to maintain natural urination and sweating. It also acts as liver stimulant, digestive, coolant and a blood Purifer. Jamun seeds contain a glycoside, named Jamboline which helps in the maintenance of glucose levels as in the normal limits. Finger millet (Eleusine coracana L.) is one of the important millet grown extensively in various regions of India and Africa. Regarding protein (6% to 8%) and fat (1% to 2%) it is comparable to rice and with respect to mineral and micronutrient contents it is superior to rice and wheat. Nutritionally; it has high content of calcium (344 mg/100g), dietary fber (15% to 20%) and phenolic compounds (0.3% to 3%). Tis minor millet contains important amino acids viz isoleucine, leucine, methionine and phenyl alanine which are defcient in other starchy meals. It is also known for several health benefts such as anti- diabetic, anti-tumerogenic, atherosclerogenic efects, antioxidant, which are mainly attributed due to its polyphenol and dietary fbre contents. Being indigenous minor millet it is used in the preparation of various foods both in natural and malted forms. Grains of this millet are converted into fours for preparation of products like porridge, puddings, pancakes, biscuits, roti, bread, noodles, and other snacks. Besides this it is also used as a nourishing food for infants when malted and is regarded as wholesome food for diabetic’s patients. Finger millet being staple food in diferent parts of India and abroad is promoted as an extremely healthy food [1]. Jamun seed powder-containing biscuit has been developed and incorporated into the diabetic diet. It has been found to be efective in reducing the postprandial rise in the blood glucose level and in improving glycaemic control [2]. Tese biscuits can be used for dealing with the symptoms of indigestion. Tese biscuits can also stimulate the liver functions [3]. Finger millet has the highest calcium content among all the food grains, but it is not highly assimilable. Te protein content in millet is very close to that of wheat; both provide about 11% protein by weight, on a dry matter basis. Ayurvedic text suggests that 1-3 g of jamun seed powder per day is an average dose for the treatment of diabetes [4]. Te direct consumption of jamun seed powder is uneasy. Terefore, this work has been undertaken to develop the biscuit so that diabetic people will consume it easily and get recommended dose of jamun seed powder. Materials and Methods Processing of raw material Te pulp and seed of jamun fruit was separated by pulper. Ten the seed washed in water and dried in tray dryer at 60°C for 48 hours still complete drying and ground the seed in pulveriser to fne powder of average particle size 0.58 mm. Milling of wheat and fnger millet was done to obtain fne four with help of attrition mill. Te proposed research was carried out in the bakery training centre, Department of