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Five blends of refined wheat flour (RWF) (63.2 - 96.8, %RWF) and millet were used to manufacture biscuits baked for varying time (3.3-6.7 min) and temperature (166.6 - 183.4 °C). The manufactured biscuits were evaluated in terms of textural attributes (crispness, hardness and cutting strength) and overall acceptability (OAA). Results showed that increasing the amount of RWF in biscuits decreased (p &lt; 0.01) hardness. Prolonging the baking time led to a decrease (p &lt; 0.01) in hardness and cutting strength and a significant increase (p &lt; 0.05) in OAA. Increase in baking temperature was followed by an increase in crispness (p &lt; 0.01) and OAA (p &lt; 0.1), while hardness and cutting strength (p &lt; 0.01) decreased. Optimum processing condition generated form the models was, - blend ratio, 90%RWF; baking time, 6 min and baking temperature, 170 °C. The predicted responses in terms of crispness, hardness, cutting strength and OAA were 45, 0.3N, 27.2N and 8.9, respectively. The desirability of the optimum conditions was 0.98.

journal of food science and technology/journal of food science and technology

Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology