• Suresh Chandra

The biscuits from composite flour incorporating rice flour, green gram flour and potato flour with wheat flour (refined flour) were prepared and packaged in three packaging materials i.e. glass jar, high density polyethylene and Aluminium flexible packaging and stored under ambient condition up to 90 days. The effect of incorporation ratio of flours, packaging materials and storage period were observed the physico-chemical quality (moisture content, protein, fat, ash content, acidity, pH and optical density); sensorial attributes (colour, flavor, taste, crispiness, texture and overall acceptability) of composite flour biscuits. All types of biscuits were made of from W70, W85 as well as wheat flour also acceptable after 90 days of storage in HDPE and glass jar. The biscuits made from composite flour W55 containing Wheat flour (55%) + rice flour (15%) + green gram flour (15%) + potato flour (15%) was observed rich in fat and protein content along with higher overall sensory score in Aluminium flexible packaging (AFP) during storage of 90 days.

Composite flour, crispiness, storage, flexible packaging, texture.

"Effect of different flours, packaging materials and storage period on quality of composite flour biscuits", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 6, page no.K51-K67, June-2024, Available :http://www.jetir.org/papers/JETIR2406A07.pdf

"Effect of different flours, packaging materials and storage period on quality of composite flour biscuits", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 6, page no. ppK51-K67, June-2024, Available at : http://www.jetir.org/papers/JETIR2406A07.pdf