Author(s):

Amit Kumar, S. K. Goyal and Munesh

Abstract: The moisture content for the different samples which range from 3.2% to 7.9% depending upon the ratio. The highest value was observed in samples 7.9% of T2 and lowest value observed 3.2 of T3 samples. It is clear that the moisture content of the samples decreases with increases in the proportion of others biscuits samples. The moisture content effect on the samples during storage because of the increased moisture in the sample due to the reason of sugar content. The sugar content effect on moisture content and storage period basically low sugar content samples are durability during storage. We use the blends or wheat, rice, oat and soybean flours which resulted in reduction moisture content of composite flours. The ash content of different sample is presented in table 3.2 which range from 1.02% to 2.08% depending upon the ratio. The highest value was observed in samples 1.62% of control and lowest value observed 1.02 of T1 samples. It is clear that the ash content of the samples decreases with increases in the proportion of others biscuits samples. The ash content effect on the samples during storage because of the increased ash in the sample due to the reason of sugar ratio. The TSS content for the different sample is presented in table no. 3.3 which range from 35.93% to 40.99% depending upon the ratio. The highest value was observed in samples 40.99% of T13 and lowest value observed 35.93 of T10 samples. It is clear that the TSS content of the samples decreases with increases in the proportion of others biscuits samples. The TSS content effect on the samples during storage because of the increase TSS in the sample due to the reason of sugar percentage. The sugar percentage effect on TSS content and storage period basically low sugar content samples are durability during storage.

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