• Krupasagar Deo
• Prashant Watkar
• Roman Bhaskar Ballewar
• Mayur Dongre
• Sibte Hassan Siddiqui

This study explores the formulation, production, and sensory evaluation of biscuits made using rajgira (amaranth) flour, a gluten-free, nutrient-rich alternative to conventional wheat flour. Rajgira flour, known for its high protein content, essential amino acids, and minerals like calcium, iron, and magnesium, presents a promising base for developing healthier snack options. The study investigates optimal ingredient proportions to achieve desirable texture, taste, and shelf stability. Various blends of rajgira flour with other gluten-free flours and binders were tested to enhance structural integrity and sensory appeal.Nutritional analysis revealed that rajgira biscuits offer higher protein and micronutrient levels compared to traditional wheat-based biscuits, while maintaining a lower glycemic index. Sensory evaluations indicated high consumer acceptability, with particular appreciation for their nutty flavor and crisp texture. This research underscores the potential of rajgira flour in diversifying the range of gluten-free bakery products and catering to the growing demand for functional foods. Future studies could focus on improving scalability and cost-effectiveness for commercial production.The present investigation was carried out to standardize the preparation of biscuits from Amaranth flour and to study changes in chemical composition and organoleptic properties of Amaranth biscuits during storage. For preparation of biscuits, the level of all the ingredients was standardized by conducting preliminary trials with 0, 40, 60, 80 and 100 percent (w/w) substitution of maida ( two var. Trimbak and Phule Samadhan) with Amaranth flour. In the experiments, the levels of other ingredients were kept constant.The fresh biscuits had average moisture content 4.49 percent, ash 1.97 percent, crude fat 20.87 percent, crude fibre 2.85 percent and carbohydrate 59.27 percent. It was observed that increasing amaranthflour in composite flour moisture, ash, protein, crude fibre and crude fatcontent increases whereas carbohydrate decreases.The standardized biscuits containing 100 percent amaranth flourwere packed in polyethylene bags packages and stored at ambient condition for 90 days to study the storage stability

Fasting biscuits, rajgira flour, soxhlet apparatus, sensory evaluation

"PREPARATION OF FASTING BISCUITS FROM RAJGIRA FLOUR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.b624-b632, May-2025, Available :http://www.jetir.org/papers/JETIR2505171.pdf

"PREPARATION OF FASTING BISCUITS FROM RAJGIRA FLOUR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppb624-b632, May-2025, Available at : http://www.jetir.org/papers/JETIR2505171.pdf