Formulation and Sensory Evaluation of Ginger-Permeated Biscuits: A Study on Flavour, Texture, and Consumer Acceptability

Abstract

Introduction: The production of biscuits fortified with spices that offer health benefits is currently limited in variations. This study aims to formulate ginger biscuit recipes that achieve high acceptability. Methods: Three formulations of ginger biscuits were created by incorporating additional ingredients such as chocolate chips and raisins, using buckwheat flour as the base. The sensory attributes and overall acceptability of the three formulations. Formulation 1 was based on only sugar, formulation 2 was enhanced with chocolate chips, and formulation 3 was enriched with raisins. A panel of thirty volunteers was randomly selected to evaluate the acceptability of the biscuits. The data were statistically analysed using One-way ANOVA. Results: The sensory characteristics revealed no significant differences among the formulations for their appearance, aroma, taste, crunchiness and overall acceptance. Overall, the data indicates that all biscuit formulations were acceptable to the panellists. Conclusions: All ginger-permeated biscuit formulations were equally acceptable to the panellists in quantity and other ingredients like sugar, chocolate chips and raisins.