Almond shell incorporated fibre rich biscuits 

Abstract

The essence of the current study lies in the fact that almond shells are a cheap, widely accessible source of dietary fibre and bioactive compounds that have several positive health effects, The Objective of the present study was to develop fibre-rich biscuits by incorporating almond shell powder in control biscuits formulation. The control biscuits were prepared in lab by using refined Wheat flour, fat, water sugar, and sodium bicarbonate along with other ingredients. The almond shells were separated from almond fruits then defatted, dried and powdered for incorporation in control biscuits at various levels of 5%, 10%, 15%, 20%, 25%, and 30% by replacing refined wheat flour. The prepared almond shell powder was showing 45.2 % crude fibre. The prepared almond shell powder incorporated biscuits and control biscuits were analysed for different Physico-chemical and sensory parameters. The result revelled that as the level of incorporation of almond shell powder increased, the diameter, thickness, weight and volume of biscuit also increased and the density, spread ratio and spread factor decreased as compared to the control biscuit. The incorporation of almond shell powder found to elevate the crude fibre and ash of the control biscuits. The sensory evaluation of almond shell powder-fortified biscuits was done by 10 semi-trained panel members using 9 point hedonic scale. After control, the biscuits incorporated with 20% level of almond shell powder receive highest overall acceptability. The biscuit incorporated with 20 % almond shell powder found to contain 14.51 % fibre. The study thus concludes maximum that it is possible to prepare acceptable quality fibre rich biscuits by incorporating 20 % almond shell powder in the formulation of control biscuits.