Enhancing the physical properties of biscuits through composite flour of barnyard millet and dragon fruit powder

This study investigates the physical properties of biscuits produced from a composite flour of barnyard millet and dragon fruit powder. Measurements included diameter, thickness, weight, spread ratio, spread factor, bulk density, and water activity. The largest diameter (55.22 mm) and lightest weight (8.04 g) were recorded in treatment T1, which used a 100:0 ratio of barnyard millet flour to dragon fruit powder. Conversely, treatment T11, with a 50:50 ratio, exhibited the smallest diameter (54.08 mm) and heaviest weight (8.41 g). Significant differences in thickness were observed, with T1 having the maximum thickness (6.76 mm) while T11 showed the minimum (5.89 mm), attributed to gluten dilution. The spread ratio was significantly influenced by all formulations, with T11 achieving the highest value (9.13), reflecting an increased spread due to reduced thickness. The spread factor also demonstrated significant variation, peaking at T3 (112.58). Bulk density ranged from 0.63 g/cm³ in T1 to 0.75 g/cm³ in T11, attributed to moisture content and the hydrophilic nature of dragon fruit powder. Water activity varied between 0.41% and 0.49%, with T11 showing the highest value, indicating the impact of dragon fruit fibre on moisture retention. These findings highlight the potential of barnyard millet and dragon fruit powder in enhancing the quality and nutritional profile of biscuits.