Author(s): Nousheen Mohammad, Shivender Thakur and Sunny Sharma

Abstract: The present investigation "Development and chracterization of fortified biscuits incorporating pumpkin peel flour and water chestnut flour" was carried out in the Department of Food Science and Technology, Lovely Professional University, Phagwara, Punjab, India during 2023-2024. The experimental objectives were to assess physico-chemical characteristics of water chestnut flour and pumpkin peel flour and to develop biscuits with incorporating water chestnut flour (WCF) and pumpkin peel flour (PPF) as well as the physico-chemical and the sensory quality of the developed product. The experiment was laid out in a Completely Randomized Design (CRD) with four replications comprising of seven treatments viz., T₁: Wheat flour (control), T₂: [Pumpkin peel flour (10%) + Water Chestnut Four (10%)], T₃: [Pumpkin peel flour (20%) + water chestnut flour (0%)], T₄: [Pumpkin peel flour (0%) + Water chestnut flour (20%)], T₅: [Pumpkin peel flour (15%) + Water Chestnut Four (15%)], T6: [Pumpkin peel flour (20%) + Water Chestnut Four (20%)] and T₇: [Pumpkin peel flour (0%) + Water chestnut flour (40%)]. Among different treatment combinations, significantly maximum acceptance during sensory analysis was recorded in T2: [Pumpkin peel flour (10%) + Water Chestnut Four (10%)].

DOI: 10.33545/26174693.2024.v8.i7l.1640