PREPARATION OF THE MINT LEAF BISCUIT AND ITS BIOCHEMICAL ASSESSMENT

Abstract

Biscuits are most commonly baked until crisp or just long enough that they remain soft, but some kinds of biscuits are not baked at all. Biscuits are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the biscuits may depend on how long it is baked. Besides these, the main ingredients which make the biscuits palatable, sweet, fragrant and high customer preference. For, these an experiment was conducted where, the biscuits were prepared and development of enriched mint powder. The biscuit s prepared were then analysed for the various quality attributes like its nutritional quality and ion presence in the different biscuits sample based on various mint powder concentration. This experiment was conducted at the Department of Agricultural Chemistry of Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh. The study work has been done from February to May, 2024 and comprised of 4 different concentrations (1.5, 3, 4.5, and 6%) of mint powder to make biscuits sample by keeping other ingredients (150g wheat flour, 01g black paper, 50g dalda, 10g ghee, 60g sugar, 5g milk powder, 1g baking powder, 1.6g salt, 50g oil, and 1 piece egg) same. For this, fresh mint leaves were collected, cleaned, grindedand stored. The fresh leaves powder was collected in airtight container for the next use. Biscuits were prepared by incorporation of various levels (0-6%) of fresh mint powder in the standard formulation and the products were evaluated for their physio chemical properties, baking qualities and sensory attributes. The study result showed that 4.5% concentration of mint powder showed the best result considering the various biochemical testsas it contains 0.24% moisture, 1.59% ash, 8.43% protein, 40.0% Vitamin A, 24.00 mg/100gβ-Carotene, 3.06% sugar with high K and P content. Though other concentration like 3 or 6% gave best result in some cases but considering moisture, carbohydrate, fat, protein, vitamins and ion content the biscuits the 4.5% mint powder containing formulations was the most acceptable quality. So, these concentrations maybe taken into account due to its variety of baking quality and sensory qualities.