Title of Invention

"A PROCESS FOR THE PREPARATION OF CALCIUM AND DIETARY FIBRE RICH BISCUIT"

Abstract

A process for preparation of calcium and dietary fibre rich biscuit which comprises grinding millets by conventional method such as herein described to a particle size 112-525 micron, sieving to remove coarser particles, regrinding to get fine powder such that of wheat flour, blending millet and wheat flour at a ratio ranging 10:90 to 30:70, adding to the 100 parts of said flour mixture 10-50 parts of fat, 20-50 parts of sweetener, leavening chemicals (acid and alkaline ingredients) 0.58-1.9 parts, salt to taste, colour improver 1-5 parts, flavour improvers 1-5 parts and emulsifier 0.25-2.0 parts, all of the kind such as herein described, adding water to form dough, shaping to desired shape and baking by conventional method to obtain the desired calcium and fibre rich biscuit.

Full Text

This invention relates to a process for the preparation of calcium and dietary fibre rich biscuits. This invention particularly relates to a process for the preparation of calcium and dietary fibre rich baked fpod using single natural source. Calcium is a vital nutrient in food, required for growth and maintenance of bone m&ss as well as maintenance of normal health particularly among children, pregnant women and lactating mothers. Calcium requirement for adult is 400mg/day, adolescent children, it is 600mg/day and for pregnant women and lactating mother, it is 1000 m§/day (Recommended dietary allowances of calcium for Indians, ICMR Report 1989.). This daily requirement is being met mostly by dairy products which contributes 70% of the requirement and the rest by green leafy vegetables, as cereals are poor source of calcium (Gopalan, C., Shastry, B.V. and Balasubramanian, S.C., Nutritive value of Indian foods., IGMR Publications., NIN, 1989, Hyderabad). Dietary survey carried out indicated a wide variation in the consumption of milk ranging from 256 ml to as low as 45 ml in different socio-economic groups as well as in urban-rural population (Average intake of milk - Rural India., Nutrition News, vol 2:1, NIN, 1981., and Consumption of milk in different socio-economic groups in India, vol 10:1, NIN, 1989.).The consumption of green leafy vegetable has also been repotted to be low among different sections of the population. {Since the consumption of calcium rich milk and green leafy vegetable is on the lower side, the calcium intake is also low especially, among economically weaker section as well in rural population (NNMB Reports, vol 12:3, NIN, 1991.).Several dietary factors such as type and quantity of calcium intake (Greger, J.L., Krzykowski, C.E., Khazen, R.R. and Kroshoc C.L., Mineral utilisation by rats fed various commercially available calcium supplements or milk., J. Nutr., 117:717, 1987.), quantity of protein intake (Linkswiler, H.M., Zemel, M.B., Hegsled, M. and Schaette, S., Protein induced hypercalciurea., Federation Proc. 40:2429, 1981), sodium chloride intake (Totna, R.B. and Culis, D.J., Dietary fiber., Effect on mineral bioavailability., Food Technology. 23:111, 1986) and other dietary components present in food (Allen, L.H., Calcium bioavailability and absorption - A review. Am J. Clin. Nutr. 35:783., 1982) influence the calcium.; bioavailability. Hence, the actual availability of calcium in the diet, particularly in the Indian diet may be low. In recent years with increase in health awareness, marketing of calcium salts (Sheik, M.S., Santa, C.A., Nicar, M.J., Scluter, L.R. andj Fordton, J.S., Gastrointestinal absorption of calcium from milk; and calcium salts. New Engl. J. Med., 317:532., 1987) in the form of tablets and fortified beverage mixes are being promoted! (Medeiros, D.M., Bock, M.A., Ortiz, M., Raab, C., Read, M., Schutz, H.G., Sehechan, E.J. and Williams D.K., Vitamin and mineral supplementation practices of adults in seven Western states. J. Am. Diet. Assoc. 89:383, 1989). In western countries, more and more people are taken to calcium tablets an4 supplements, over and above their intake from the food sources,, despite the fact that healthy children and adults should obtain their adequate nutrient from dietary sources and not frotfi synthetic sources (Berner, A.L., McBean, L.D. and Lofgren, P.A., Calcium and chronic disease prevention. Challenges to the-food industry. Food Technology. 44(3):50, 1990; and Diet and; health: Implications for reducing chronic disease Executive committee summary on Diet and Health. Food and Nutr. Board. Natl, Acadamy Press, Washington D.C., 1989} . The real need is for all the children and adults from the low socio-economic groups and persons having higher calcium requirement like pregnant women and lactating mothers as well as elderly post-menopausal women (Berner, A.L., McBean, L.D. and Lofgren, P.A. Calcium and chronic disease prevention. Challenges to the food industry. Food Technology. 44(3):50, 1990; and: Recommended dietary allowances of calcium for Indians, ICMR Report 1989.) for whom a low cost easily available fortified food is essential (NNMB Reports vol 11:1, NIN, 1990; and Ris, B.K., Thomsen, K. and Christiansen, C. Does calcium supplementation prevent post-menopausal bone loss? New Engl. J. Med. 316: 173, 1987). Due to change in the socio-economic status, more and more people are taken to refined and polished foods which are devoid of dietary fibre. Lack of dietary fibre in food leads to diet related diseases like diabetes, hypertension, obesity and colonic disorder especially in higher income group (Hugh Trowell, Role of dietary fibre-. Symposium on "Role of Dietary fibre in Health," Am. J. Clin. Nutr. Supplement to Vol. 31, No. 10, page S3-S11, October 1978) . Diet rich in calcium and dietary fibre has been found beneficial in countering osteoporosis, hypertension, diabetes, obesity and colonic diseases (Berner, A.L., McBean, L.D. and Lofgren, P.A. , Calcium and chronic disease prevention., Challenges to the food industry., Food Technology. 44(3):50, 1990.; Gruchow, H.W., Sobociuski, K.A. and Barboriak, J.J., Calcium intake and the relationship of dietary-sodium and potassium to blood pressure., Am. J. Clin. Nutr., 48:1463., 1988; Sempos, C., Kovar, C.P., Johnson, M.G., Drizd, C.T. and Yettey, E., Dietary calcium and blood pressure iri national health and nutrition examination survey I and II.,' Hypertension 8: 1067-1073., 1986; Lipkin, M. and Newmark, H. Effect of added dietary calcium on colonic epithelial cell proliferation in subjects at high risk for familial colonic: cancer., New Engl. J. Med., 313:1381., 1985; Lipkin, M., Friedman, E., Winwer, S.J. and Newmark, H., Colonic epithelial cell proliferation in responders and non- responders to; supplementary dietary calcium., Cancer Res. 49: 248., 1989 ,-and Hugh Trowell, 1978. Role of dietary fibre: Symposium on "Role of Dietary fibre in Health". Am. J. Clin. Nutr. Supplement to Vol. 31, No. 10, page S3-S11, October 1978.). Hence, there is a need for enrichment of calcium as well as dietary fibre content of commonly used food products. Presently available calcium enriched products are mostly baaed on milk, products and hence they are expensive for the common man. Some of the products available have been enriched with synthetic calcium salts such as calcium sulphate, calcium; citrate etc. Therefore, there is a need to develop an economically affordable product based on natural food materials and make available for the use of common man. So far no product is available where the product is rich in both calcium as well as fibre and also based on natural source. Biscuit is a popular bakery product consumed by all cross sections of population. The production of biscuit, at present, is estimated to be 1.1 million tons and is expected to increase at the estimated growth rat of 7-8% per annum . It has ail advantage of excellent storage property of 6-8 months undet ambient conditions and therefore, it is easily transported and marketed all over the country. Over 50% of biscuits produced is consumed in rural areas and is an ideal vehicle for nutritional! enrichment to improve the nutritional status of rural people.: Biscuits based on composite flour, wherein wheat flour is partly replaced by other non-wheat flours for nutritional and other advantages is well known (Dendy, D.A.V., Kasasian, R., Bent, A., Clarke, P.A., and James, A.W., Composite flour technology bibliography (2nd edn.). G89, Tropical Products Institute, London , 1975; and Tsen, C.C., Regular and protein fortified: cookies from composite flours. Cereals Food World, 21(12) :633, 1976) . Soya, sunflower, groundnut and cotton seed flours were used to increase the protein content in biscuit (Kim, J.C., Manufacturing biscuits from composite flours., Composite Flour Sym. Tech. Inst. Bogota, Colombia , 1972; Tsen, C.C., Peters, E.M., Schaffer, T. and Hoover, W.J., 1973. High-protein cookies. I. Effect of soy fortification and surfactants. Baker's Dig. 47(4): 34, 1973; Kissel, L.T, and Yamazaki, W.T., Protein enrichment of cookie flours with wheat gluten and soy flour derivatives. Cereal Chem., 52: 638, 1975; Lorenz, K., Protein fortification of cookies. Cereal Foods World. 28 (8): 449., 1983; Subramanyam, V., Manufacture of Nutro biscuits. Res. and Ind., New Delhi. 3(1): 178., 1958; and Fogg, N.E and Tinklin, G.L., Influence of glandless cotton seed flour on quality, acceptability and amino acid of sugar cookies., Cereal Sci. Today, 17 : 70 . ,1972 . ) . Reported studies on incorporation of non-wheat- cereal and tuber flours in biscuit were aimed towards economical and other advantages (Tsen, C.C.,; Regular and protein fortified cookies from composite flours., Cereals Food World, 21 (12) : 633 . ,1976; Kissel, L.T, and Yamazaki^ W.T., Protein enrichment of cookie flours with wheat gluten and soy flour derivatives. Cereal Chem., 52 •. 63 8 . , 1975 ; Badi, S.M. and Hosney, R.C., Use of sorghum and pearl millet flours in cookies., Cereal Chem., 53: 733., 1976; here the authors have used sorghum and pearl millet separately ; Kim, J.C., Manufacturing biscuits from composite flours., Composite Flour Sym. Tech. Inst. Bogota, Colombia.,1972; and' Chandra Shekhara, S. and Shurpalekar, S.R., On the use of potato and cassava flours in soft dough biscuits., J. Fd Sci. Technol. 21(4) =239., 1984). Some of the millets are rich in minerals and dietary fibre. Incorporation of millet flours in biscuit will increase its mineral and dietary fibre content. However, the millets need a suitable processing for the removal of husk portion so that its deleterious effect on the quality of the product is reduced to the minimum. In the present study, other conditions for the removal of husk present in different millets to obtain refined flour and to employ it at optimum: level in biscuit formulation have been used so that the deleterious effect on biscuit is minimised to a large extent without sacrificing the nutritional advantage. The main objective of the invention is simultaneous' enrichment of biscuit with calcium and dietary fibre through use of natural source. Calcium enriched biscuit will be useful in; meeting the calcium requirement of adolescent children, pregnant-women, lactating mothers and post-menopausal women as well asmajority of people living in rural areas . Apart frpro this, thef calcium and dietary fibre enriched biscuit will als0 be helpful| in couatering tfce diet related diseases like osteoporosis,! f hypertension, diabetes, obesity and colonic diseases.| Incorporation of a millet flour of 90% extraction rate off particle Size Of 112 - 525 micron selected out c*f the four| millets {pearl millet or bajra(Pennisetum typhoides) , little| millet or samaiCEsnaicum miliare), finger millet or r«a§i(Eleusine coracana), kodu millet or varagu(Pospalum scorbiqulatum)} in biscuit incrtaftws the calcium content by 75-85% land dietary fibre content by 90-99%. Accordingly the present invention provides a process for preparation of calcium and dietary fibre rich biscuits which comprises grinding millets by conventional method such as herein described to a particle size 112-525 micron, sieving to remove coarser partkles , regrinding to get fine powder such that of refined wheat flow , blending millet and wheat Hour at a ratio ranging 10:90 to 30:70 , adding to tie 10® parts of said flour mixture 10 -50 parts of fats , 20-50 parts of sweetener , leaving chemicals ( acid aad alkaline ingredients ) 0.58-1.9 parts , salt to taste , colour improver 1-5 parts, flavour improvers 1-5 parts and emulsifier 0.25-2.0 parts, all of the kind such as herein described , adding water to form dough , shaping to desired shape and baking by conventional method to obtain the desired calcium and fibre rich biscuit. The millet used are selected from kodu millet, little millet, finger millet and pearl millet and ground to the size of 112 to 525 micron. The fat used may be selected from vegetable oil, hydrogenated vegetable fat and margarine. The sweetener may be selected from jaggery, sugar and invert syrup. The colour improver may be selected from glucose, corn syrup and fructose. The taste and flavour improver may be selected from whole/ milk powder, skim milk powder and condensed milk. The emulsifier may be selected from glyceryl mono f.tearate, lecithin and sodium stearoyl lactilate. The acid ingredient may be selected from acid calcium phosphate, acid sodium pyrophosphate, sodium aluminium sulphate and dicalcium phosphate and the alkaline ingredients may be sodium bicarbonate and ammonium bicarbonate. The following are the ingredients{ given in parts ) which are used in the biscuit preparation: refined wheat flour-millet flour blend 100; sweetener 20 - 50; fat 10 - 50; colour improver 1-5; taste and flavour improver 1-5; emulsifier 0.25 -2.0; salt to taste; ammonium bicarbonate 0.5 - 2.0; sodium bicarbonate 0.6 - 2.0; acid ingredient 0.58 - 1.9; flavour 0.5 -2.0. Example 1 : i) Processing of millets and preparation of refined wheat flour(maida)-millet composite flour blends: Commercial samples of Pearl millet, little millet, finger millet and kodu millet are procured locally and cleaned manually by sieves and winnows (or mechanically using machines like separators, aspirators and destoners for large scale cleaning). They are ground in a plate mill (Chakki) to a medium particle size (112- 670 micron) and sieved to remove coarser bran particles using 525 micron sieve and 90% extraction rate millet flours (112-525 micron) are Obtained. The throughs are aqain ground in a laboratory mill such that the particle size of millet flours art' similar to that of refined wheat flour (112-132 micron). These flours are analysed for chemical characteristics and the data are Table (Removed) A - kodu millet; B - little millet; C - finger millet;D - pearl millet; Composite flour blends based on refined wheat flour and millet flour are prepared by blending 20 parts of millet flour with 80 parts of refined wheat flour. Biscuits are prepared from the above blends according to the methodology given below: ii) Biscuit preparation: Biscuit; formulation: Ingredients: greim Refined wheat flour-millet flour blend i00 Sugar powder 35 Hydrogenated fat 20 Glucose 1 Skim milk powder 2 Lecithin 0 . 5 Salt i Ammonium bicarbonate 0.5 Sodium bicarbonate 0 . 6 Sodium Aluminium sulphate 0.58 Vanilla flavour 0.5Water required for dough making: Optimum Levels of water required for dough making are determined by 'Research Water Absorption meter' and found to tie 2h.H, ,!':>.(>, water for 20g of millet Hours A, B, C and D in iOUg blend respectively. Method of preparation: a) Sugar powder, hydrogenated fat, glucose, lecithin and vanilla flavour are creamed for 5-7 min to a smooth cream. b) Milk powder, salt, ammonium bicarbonate, sodium bicarbonate and sodium aluminium sulphate are dispersed separately in small quantities of the required water and added to thr- above cream and creamed further for 4-6 min c) Flour blend is then added and blended for 4 to 6 min to get a soft dough. d) The dough is sheeted to 15 mm thickness and cut to a circular shape of 5 cm dia, with seven doctoring holes made on it. e) They are baked at 200 2()S°C for ') 10 min. and coolod. iii) Quality of biscuit: Physical characteristic such as weight, width and thickness are measured and width/thickness(W/T) ratio is calculated. Sensory qualities such as crust colour, crust appearance, crumb colour, texture, taste and flavour as well as overall quality are assessed by 9 semi-trained panellists and average total scores(60N are arrived at. The sensory quality data are analysed according to Duncan's New Multiple Range Test and the biscuits having different total scores are graded according to the following: excellent - 60; very good -48; good >36; fair >30; poor iv) Effect of incorporation of different millet flours on the sensory as well as nutritional quality of biscuits: Biscuits are prepared using composite flour containing different millet flours as per the methodology described above and the results are presented in Table 2. Table (Removed) Orade of biscuit*: biscuits with different total scores are graded as follows: excellent -60: vorr tood >4836 ; fair >30) poor Means of the sasw colusn followed by different superscript differ significantly (P Duncan's Maw Multiple Range Test. P - is Probability; it is a parameter used in statistical testin? of a group of experimental data. P neaning of P », b. c - values represented by these superscripts are not similar but are significantly different. SEsi - Standard Error of the means. df - degree of freedom. The data show that use of millet flours A, B and C produce biscuits having higher thickness arid lower width/thickness(W/T) ratio as compared to that made from blend containing millet flour D and refined wheat flour(control). The crust as well as crumb colour of biscuits made with millet flours C and D are darker. The scores for texture, taste, flavour and overall quality of biscuits made with millet flour D are lower as compared to others. It has hard, and gritty texture. The overall total scores of biscuits containing A, B and C millet flours are rated as good while that containing millet flour D is rated as satisfactory. Therefore, it is inferred that among the different millet flours, use of A, B and C yield good quality biscuits. With regards to nutritional quality, biscuits prepared with millet flour A, B and C have higher dietary fibre content. However, the calcium content is highest in biscuit made with millet flour C (64.5 mg%), which is about twice as that of other biscuits. In case of biscuits made with other millet flours, hardly any increase in calcium is observed (Table 3). Table 3: Chemical characteristics of biscuit based on composite flour blend containing 20% refined millet flours. Constituents Control Biscuit containing millet flours (%) biscuit ABC D Protein 6.63 6.56 6.46 6.15 7.06 Petroleum ether extractives 13.86 13.56 14.02 13.68 13.42 Calcium (mg %) 34.0 35.2 30.5 64.5 *36.5 Dietary fibre 1.74 6.25 4.67 3.65 2.38 * on moisture free basis. A - kodu millet; B - little millet; C - finger millet; D - pearl millet Based on the sensory as well as nutritional quality, millet flour C is selected as a source for nutritional improvement with respect to dietary fibre and calcium. Further studies arerried out on composite flour blends containing millet flour C. Example 2: Preparation of different extraction rate millet flour-C: The selected millet is cleaned and ground in a plate mill to a flour of medium fine particle size. It is then, sieved through sieves of different apertures to obtain 50, 70, 90 and 100% extraction rate millet flour. Preparation of biscuits from composite flour blends based on refined wheat flour and millet flour-C: Flour blends are prepared using millet flour-C of different extraction rates(50,70,90 and 100%) at 10, 20 and 30 % levels by replacing equal amount of refined wheat flour in the blend. Biscuits are prepared from the above blends and the effect of incorporation of different extraction rate millet flour on the physical and sensory qualities of biscuits are studied. i) Preparation of biscuits from flour blends containing 50% extraction rate millet flour-C: Biscuits are prepared from the flour blend containing 10, 20 and 30% of 50% extraction rate millet flour using the above mentioned biscuit formulation. ii) Water required for dough making: Optimum levels of water required for dough making are determined by the above mentioned method and found to be 23.5, 23.3 and 23.1 ml of water for 10, 20 and 30g of millet flour in lOOg blend respectively. iii) Quality of biscuits: Data on physical and sensory qualities of biscuits are presented in Table 4. Table (Removed) Grade of biscuits: excellent -60; very good >4&; «ood >36; fair >30; poor Means of the some column followed by different superscript differ significantly (P Duncan's Hew Multiple Range Test. F - i» Probability; it is a parameter used in statistical testing of • group of experimental data. P meaning of P a, b, c - values represented by these superscripts are not similar but ar« nignificeiitl? differ nit. SEm - Standard Error of the means. df - degree of Thickness of biscuit increases, while W/T ratio >Jecreases upto 10% level of incorporation whereas width ramains unaffeced even upto 30% level of incorporation. Good quality bicutcs be prepared upto 30% level oi millet flour incorporation aw the total score of biscuits is 40.6, which is rated as good. Example 3: i) Preparation of biscuits from flour blends containing 70% extraction rate millet flour-C: Biscuits are prepared from the blends containing 10, 20 and 30% of 70% extraction rate millet flour according to the procedure mentioned above. ii) Water required for dough making: Optimum levels of water required for dough making are determined as per the method mentioned above arid found to be 23.5, 23.2 and 23 ml oi" water for 10,, 20 and 30g of millet flour in lOOg blend respectively. iii) Quality of biscuits : Data on physical arid sensory qualities of biscuits are presented in Table 5. Table (Removed) Grade of biscuits: excellent -60; very good >48; good >36; fair >30; poor Means of the some column followed by different superscript differ significantly (V Duncan's New Multiple Range Test. P - is Probability; it is a parameter used in statistical testing of a group of experimental data. P meaning of P a, b, c - values represented by these superscripts are not similar but are significantly different. SEm - Standard Error of the means. df - degree of freedom. Thickness of biscuit increases while W/T ratio decreases upto 10% level of incorporation, whereas width remains unaffected even upto 30% level of incorporation. Good quality biscuius can be prepared upto 20% level of millet Clour incorporation as the total score of biscuits is 37.4, which is rated as good. Example 4: i) Preparation of biscuits from flour blends containing 90% extraction rate millet flour-C: Biscuits are prepared from the blends containing 10, 20 and 30% of 90% extraction rate millet flour according to the procedure mentioned above. i ii) Water required for dough making: Optimum levels of water required for dough making are determined as per the method mentioned above and found to be 24.5, 24.2 and 24.0 ml of water for 10, 20 and 30g of millet flour in lOOg blend respectively. iii) Quality of biscuits: Data on physical and sensory qualities of biscuits are presented in Table 6. Table (Removed) Grade of biscuits: excellent - 60; very good >48; good >36; fair >30; poor Means of the some column followed by different superscript differ significantly (P Duncan's Hew Multiple Range Test. P - is Probability; it is a parameter used in statistical testing of a group of experimental data. P meaning of P a. b, c - values represented by these superscripts are not similar Sut are significantly different. SEm - Standard Error of the means. df - degree of freedom. Thickness of biscuits increases while W/T ratio decreases upto 10% level, whereas width remains unaffected even upto 30% level of incorporation. Good quality biscuits can be prepared upto 20% level of millet flour incorporation as the total score of biscuits is 36.6, which is rated as good. Example 5: i) Preparation of biscuits from flour blends containing 100% extraction rate millet flour-C: Biscuits are prepared from the blends containing 10, 20 and 30% of 100% extraction rate millet flour according to the procedure mentioned above. ii) Water required for dough making: Optimum levels of water required for dough making are determined as per the method mentioned above and found to be 24.5, 24.1 and 23.5 ml of water for 10, 20 and 30g o£ millet flour in lOOg blend respectively. iii) Quality of biscuits-. Data on physical and sensory qualities of biscuits are presented in Table 7 Table (Removed) Grade of biscuits: excellent - 60; very good >48; good >36; fair >30; poor Means of the some column followed by different superscript differ significantly (P Duncan's Hew Multiple Range Test. P - is Probability; it ie a parameter used in statistical testing of a group of experimental data. P meaning of P 0.05 is, if you repeat the experiment 100 times, 95 times you will get the same value). a, b, c - values represented by these superscripts are not similar but are significantly different. SEm - Standard Error of the means. df - degree of freedom. There is a slight increase in thickness and width of the biscuit, while W/T ratio decreases as the level of incorporation increased upto 30% level. Good quality biscuits can be prepared upto 10% level of millet flour incorporation as the total score of biscuits is 41.6, which is rated as good. Example 6: Pilot scale study Based on the quality, nutritional and economical considerations, a level of 20g of 90% extraction rate millet flour-C in lOOg blend is selected for pilot production trials and consumer acceptance studies. Ingredients: Kilogram Flour blend 50 Sugar 17.5 Hydrogenated fat 10.0 Glucose 0 .5 Skim milk powder 1.0 Lecithin 0.25 salt 0.5 Ammonium bicarbonate 0.25 Sodium bicarbonate 0.30 Sodium Aluminium sulphate 0.29 Vanilla flavour 0.25 Water (Variable), litres 9.8 Processing: 1. Sugar, fat, glucose, lecithin and vanilla flavour are creamed for 8-12 min to get a smooth cream. 2. Milk powder, salt, ammonium bicarbonate, sodium bicarbonate, and sodium aluminium sulphate are separately dispersed in small quantities of the required water. Solutions of these chemicals and the rest of the water are added to the above cream and creamed for 6-10 min. 3. The flour blend is then added to the above cream and blended for 5-8 min. to get a soft dough. 4.The dough is moulded in a rotary moulder and baked at 180 220°C for 4-6 min. 5. They are cooled and packed. FLOWSHEET FOR THE PREPARATION OF BISCUIT sieving and scaling of ingredients creaming for 8-12 min !sugar powder, hydrogeriated fat, glucose, lecithin and vanilla flavour) mixing for 5-10 min (milk powder, salt, ammonium bicarbonate and sodium aluminium sulphate are suspended in water separately and added to the above cream) dough mixing for 5-8 min flour blend is added to the above mixture; t moulded in a rotary moulder baking for 4-6 min at 180-220°C cooling for 1-2 hrs packing The dough prepared from the above flour blend is found LC be good with respect to machinability. Consumer acceptance study indicates that the product is quite acceptable and rated as good. These biscuits have about 75-85% more of calcium and 90-99% more of dietary fibre as compared to the normal biscuits (Table 9) . Table 9: Chemical characteristics of control biscuii. and millet flour-C incorporated biscuii:. Constituents* Control millet flour-C biscuit incorporated biscuit Protein (%) 6.63- 6.15 Petroleum ether extrac tives (%) 13.86 13.68 Ash (%) 1.357 1.525 Calcium (mg%) 34.0 61,0 Dietary fibre (%) 1.735 3.452 * on moisture free basis. Storage study carried cut on the above biscuits indicates that the storage behaviour of millet flour incorporated biscuits is comparable as that of control biscuit and stored well upto 6-7 months. The main advantage of the invention achieved is simuLtaneous enrichment of biscuit with calcium and dietary fibre through use of natural source. Both calcium and dietary fibre are beneficial in controlling diet related diseases. We claim: 1. A process for preparation of calcium and dietary fibre rich biscuit which comprises grinding millets by conventional method such as herein described to a particle size 112-525 micron , sieving to remove coarser particles , regrinding to get fine powder such that of wheat flour , blending millet and wheat flour at a ratio ranging 10:90 to 30:70 , adding to the 100 parts of said flour mixture 10- 50 parts of fat, 20-50 parts of sweetener , Leaveing chemicals ( acid and alkaline ingredients ) 0.58-1.9 parts , salt to taste , colour improver 1-5 parts, flavour improvers 1-5 parts and emulsifier 0.25-2.0 parts , all of the kind such as herein described , adding water to form dough , shaping to desired shape and baking by conventional method to obtain the desired calcium and fibre rich biscuit 2. A process as claimed in claim 1 wherein the millet used is selected from kodu millet, little millet, finger millet and pearl millet. 3. A process as claimed in claim 1 and 2 wherein fat used is selected from vegetable oil, hydrogenated vegetable fat and margarine. 4. A process as claimed in claim 1 and 3 wherein the sweetener used is selected from jaggery, sugar and invert syrup . 5. A process as claimed in claim 1 and 4 wherein the colour improver is selected from glucose, com syrup and fructose. 6. A process as claimed in claim 1 and 5 wherein the flavour improver is selected from whole milk powder, skim milk powder and condensed milk. 7. A process as claimed in claim 1 and 6 wherein the emulsifier is selected from glyceryl monostearate, lecithin and sodium stearoyl lactilate. 8. A process as claimed in claim 1 and 6 wherein the acid ingredients of leavening chemicals is selected from acid calcium phosphate , acid sodium pyrophosphate , sodium aluminium sulphate and dicalcium phosphate and the alkaline ingredients may be sodium bicarbonate and ammonium bicarbonate. 9. A process for preparation of calcium and dietary fibre rich biscuits substantially as herein described with reference to the examples.

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