Lotus ( Nelumbo nucifera ) Seed Powder as a Novel Ingredient for the Formulation of Biscuits: Physical, Nutritional Characteristics, Sensory Attributes and Consumer Acceptability

The study explored the potential of lotus seed flour (LSF) as a functional ingredient in biscuits, to improve their nutritional value. Biscuits were made with 20%, 40%, and 60% LSF while control made with 100% refined wheat flour. The control biscuit exhibited the highest overall acceptability, while among the lotus seed flour formulations, the 20% substitution level (T1) received the highest sensory scores. Higher LSF concentrations slightly reduced sensory scores but remained acceptable. Nutritional analysis of the optimized lotus seed flour biscuit (LSFB) showed higher protein (16.63 g), ash (2.82 g), and crude fiber (0.36 g) contents compared to the control biscuit. In addition, the optimized biscuits exhibited lower fat (15.82 g) and energy values (443.66 kcal) than the control. Additionally, the biscuits maintained their quality over 30 days of storage. The study highlights LSF’s potential for developing nutritional rich biscuits.