Formulation and physicochemical analysis of newly developed omega-3 enriched biscuit by using pearl millet whole (Pennisetum glaucum)
Year: 2025
Type: article
Abstract: The study focuses on the formulation and physiochemical analysis of an innovative biscuit enriched with omega-3 fatty acids using pearl millet whole (Pennisetum glaucum) as a primary ingredient. The objective is to develop a nutritionally enhanced bakery product that caters to the increasing demand for functional foods. The biscuits were formulated using a blend of whole pearl millet flour, flaxseed powder, and chia seeds as natural omega-3 sources. Various formulations were developed and analyzed for proximate composition, physical properties, sensory evaluation. Results indicate that the incorporation of omega-3 sources improved the nutritional quality without compromising sensory attributes.
Authors: Raut Kanchan R, Sinjini Roychoudhury, Salunke Shivam G, Sheetal Chhaya
Institutions: Swami Vivekananda University, Parul University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4411377889