Development and Organoleptic Evaluation of Biscuits with Added Dietary Fiber from Vegetables and Fruits

The incorporation of dietary fiber (DF) in biscuit dough could affect the quality of biscuit. Depending on the source of DF, it can positively or negatively affect the desirability of consumers. The present study evaluates the effect of added DF from chiku, Indian plum, beetroot leaves, and turnip leaves at levels of 0 (control), 4.5%, 7%, 9.5%, and 12% on the sensory properties of biscuits. The results showed that adding such DF into the biscuit formulation improved the nutritional value and affected the quality, primarily sensory and color parameters. Biscuits containing 7% chiku fiber gained the highest overall acceptability among other fiber-enriched biscuits, followed by biscuits containing 4.5% beetroot leaves powder with a total DF of 14.03% and 5.02%, respectively.