Effect of Storage on Sensory Acceptability and Oxidative Rancidity of Wheat Biscuits Fortified with Asparagus racemosus Root Powder

Aims: Asparagus racemosus is locally known as shatavari in India and possess a strong antioxidant and galactogogue activities. This study was aimed to reduce the bitterness of Asparagus racemosus root powder (ARRP) and to analyse the effect of storage on acceptability and oxidative rancidity of ARRP fortified biscuits.

Study Design: Biscuits were developed substituting whole wheat flour with 5, 7.5 and 10 per cent of ARRP.

Methodology: ARR were blanched to eliminate the bitterness in developed powder. Developed biscuits were analyzed for sensory characteristics using 9-point hedonic scale by 25 semi-trained panelists. Biscuits were packed in plastic zipper bags and stored in an airtight plastic container at room temperature for 90 days. Effect of storage period on sensory acceptability, fat acidity and peroxide value of biscuits was observed.

Results: Blanching of A. racemosus roots at 80ºC temperature for 3 minutes reduced the bitterness of developed powder considerably. Results showed that biscuits were found to be ‘liked moderately’ on 9-point hedonic scale. During storage period of 90 days, the scores of sensory characteristics were decreased gradually for colour, appearance, aroma, taste, texture and overall acceptability, however biscuits were found acceptable by panellist. The increase in oxidative rancidity with the advancement of storage period was observed in terms of fat acidity (mg of KOH/g) and peroxide value (meq of O2/kg) in control as well as ARRP biscuits however, this increase was witnessed less in A. racemosus fortified biscuits than control.

Conclusion: ARRP upto 10 per cent can be successfully used in the development of products with increased shelf life along with galactogogue activity.