• SHWETA JAIN
• Sachin suse
• Shruti saumya

In the past few years, the use of wheat flour has been very common flour which is more harmful for those who suffer from celiac disease. To make a healthier option among all age groups use rice flour instead of wheat flour. The objective of this study is to use traditional flour Sattu, a rich source of protein, calcium, and energy. Jaggery gives good color, flavor, and texture in the biscuit. Various analysis parameters were analyzed to obtain results for biscuits to evaluate physio-chemical, and sensory evaluation. The evaluation of sensory analysis of the final product was taken it shows good overall acceptability and based on the result of sensory parameters sample T3 was more acceptable and prepared biscuits contained protein (13.23%), carbohydrate (63.45%), omega-3 (0.34%), fat (25.67%), dietary fiber (5.28%), and energy (537.75%) ash (3.32%), moisture (2.38%), crude fiber (2.95%). The outcome of this research study provides insights into the feasibility and potential health advantages of incorporating flax seed and chia seeds into Sattu flour biscuits, contributing to the development of healthier snack options.

Gluten-free, vegan, sattu, sensory-evaluation

"Development and evaluation of sattu flour biscuit incorporated with flax seed and chia seed", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.o514-o517, April-2024, Available :http://www.jetir.org/papers/JETIR2404F71.pdf

"Development and evaluation of sattu flour biscuit incorporated with flax seed and chia seed", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. ppo514-o517, April-2024, Available at : http://www.jetir.org/papers/JETIR2404F71.pdf