Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder
Abeera Moin1*
, Muhammad Zaid1, Maira Moin2, Angelo Maria Giuffrè3*
1Department of Food Science and Technology, University of Karachi, Pakistan.
2Pakistan Bureau of Statistics, Karachi, Pakistan
3Department AGRARIA, University of Studies "Mediterranea" of Reggio Calabria, Via dell'Università, Reggio Calabria, Italy.
Corresponding Author E-mail: amgiuffre@unirc.it
Abstract:
This study investigated the consumer acceptability of biscuits prepared with millet-wheat composite flour and enriched with Moringa oleifera and green tea leaves in Karachi, Pakistan. Cereals, especially wheat, and millet are crucial in global food trade. Moringa oleifera and green tea, rich in essential nutrients and phytochemicals, are of growing interest for their potential health benefits when added to food products. Sensory analysis and preference survey were conducted to evaluate the acceptance of these fortified unconventional biscuits. The results showed that biscuits made with pearl millet, moringa, and green tea were generally well-received by the panelists (p≤0.05). However, biscuits with green tea had slightly lower acceptability, likely due to their higher moisture content impacting texture and taste. A consumer perception survey revealed a notable interest in moringa-fortified biscuits among health-conscious consumers. While some consumers expressed a willingness to try biscuits made with pearl millet flour, there is an opportunity to raise awareness about the benefits of this grain. These findings underscore the potential for fortified biscuits, rich in essential nutrients, to provide healthier alternatives and address food insecurity, particularly among undernourished populations. The study highlights the importance of creating value added products by underutilized grain with acceptable organoleptic profiles to facilitate their adoption in the market.
Keywords:
Consumer preference; Fortification; Millet; Moringa oleifera; Sensory analysis; Wheat substitution
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