Sensory evaluation of biscuits enriched with composite flour of barnyard millet and dragon fruit powder

This study investigated the sensory attributes of biscuits made from a composite flour of barnyard millet and dragon fruit powder, utilizing a 5-point hedonic scale. Key parameters evaluated included colour, taste, flavour, texture, appearance, and overall acceptability. Results revealed significant variations across treatments, particularly in colour, where treatment T10 achieved the highest score (4.93), while treatment T1 recorded the lowest (1.07). The colour of the biscuits was influenced by the concentration of dragon fruit powder (DFP), with higher levels resulting in darker shades that were less favoured by panellists. For taste and flavour, treatment T10 also excelled, scoring 4.93 and 4.87, respectively, demonstrating the positive effect of DFP on these attributes. Texture analysis indicated that T10 scored 4.93, reflecting a desirable mouthfeel. Additionally, T10 received the highest appearance score (5.00), attributed to the vibrant colour provided by the β-cyanins in dragon fruit. Overall acceptability confirmed these trends, with T10 leading at 5.00, highlighting the advantageous incorporation of dragon fruit powder in enhancing the sensory qualities of the biscuits. The bioactive compounds present in dragon fruit contributed to improved sensory attributes, underscoring its potential in baked goods. These findings emphasize the feasibility of using composite flours to produce appealing and nutritious biscuit products.