The Creation of Fiber-Enriched Herbal Biscuits: Formulation and Standardization of Protein Rich Herbal Biscuits

The goal of the study was to create herbal biscuits with fiber (made from holy basil and moringa) and enough nutrients (enhanced with fiber and protein). Making herbal biscuits is a cutting-edge, futuristic study in the realm of preparing useful foods. Castor Sugar, Brown Sugar, ragi flour, milk, Melted Butter, salt, baking soda, baking powder, sugar, vanilla extract, Beetroot powder were used to make wheat flour-based herbal biscuits for this study. Six white butter biscuit samples were made, varying in the amount of ragi flour and Beetroot powder. All six samples underwent sensory analysis using a 9-point hedonic scale. Because of its flavor, the cookie is approved at 2% Beetroot Powder and 28% ragi. Additionally, ghee was used to enhance the flavor of the biscuits instead of Melted butter. The process for making biscuits was repeated, and the same percentage composition was used for ghee biscuits as well. The samples of Melted butter underwent physical and sensory investigation. The analysis shows that the biscuits prepared from more diameter and thickness and significantly got the highest score in all the aspects of sensory analysis. biscuits are better in context with their nutritional benefits than butter. The health benefits of herbal biscuits might entice consumers to eat them for a healthy, balanced diet by appealing to their taste buds. Thus, creating and using these functional meals will benefit people with a variety of illnesses in addition to improving the population's nutritional status