Abstract:
Most people prefer to consume ready to eat food products. Wheat flour is the most commonly
used flour due to its high rising ability of dough gluten, but it contains certain health hazards.
Rice flour is one of the most valuable nutritional foods with high wellbeing value. The study
was focused on to development of milk based rice biscuit which is high nutrient and healthy.
There were two preliminary trials to determine the best milk type and suitable stabilizer. Based
on preliminary trials, pasteurized milk and xanthan gum were selected as milk and stabilizer for
the product. There were five treatments with pasteurized milk ranging from 75% - 55% (v/w)
and xanthan gum as 1.25% - 5.75% (w/w). Best levels were selected using 30 untrained
panelists. Proximate analysis yeast and mold, coliform and E.coli were analyzed for the final
product. Sensory data were analyzed by the Friedman test and physiochemical and microbial
data were analyzed using t- test in MINITAB 16 software. The biscuit containing 65% (v/w)
pasteurized milk and 0.25% (w/w) xanthan gum level was the best treatment. There is no
significant difference between stabilizer treatments except with mouth feel and texture attributes
(P>0.05). Selected best sample consists of 3%±0.02 moisture, 10%±0.04 protein and 23.5%±0.2
fat content and physiochemical and microbiological parameters were in accordance with the
SLS standards during one month of storage at room temperature.This product can be produce
easily and have longer shelflife at room temperature.
