Arunadevi S Birajdar ^1* and Nilesh P Borse ²

¹ Professor, ASPM’s K. T. Patil College of Pharmacy, Dharashiv, India
² Student, K. T. Patil College of Pharmacy, Dharashiv, India

*Corresponding Author: Arunadevi S Birajdar, Professor, ASPM’s K. T. Patil College of Pharmacy, Dharashiv, India.

Received: January 05, 2026 Published: January 31, 2026

Abstract

The present project was done on study on development of nutritional biscuits from composite flour in which quinoa, wheat gram, and semolina, garden cress seeds opium seeds were used as main ingredients and Bengal gram and Green gram used as composite flour. Protein content of biscuits increased as the level of the pulse flours increased. Protein supplements are popular nutritional supplements consumed primarily by physically active individuals with increased protein demands.

The high protein biscuit is evaluated by test, colour, odour, texture, taste and identification test for protein. The nutritionally enrich biscuit was prepared from various ingredient and evaluation test such as sensory evaluation of Biscuits The sensory evaluation were carried out of high protein biscuits data with respect to colour, appearance, taste, texture, moisture content, soaking time. Biscuits are made from a number of ingredients. Flour is the most basic and important. Different types give a range of textures and crispness. Whole meal wheat flour is used in the “digestive,” “sweet meal,” or “wheat-meal” type of biscuits

Keywords: Nutritional Biscuits; Quinoa; Wheat Flour; Semolina; Garden Cress Seeds; Chia Seed; Evaluation; Protein Rich

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Citation

Citation: Arunadevi S Birajdar and Nilesh P Borse. “Studies on the Development of High Nutritional Biscuits from Composite Flour". Acta Scientific Pharmaceutical Sciences 10.2 (2026): 58-66.

Copyright

Copyright: © 2026 Arunadevi S Birajdar and Nilesh P Borse. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.