Storage stability of chevon biscuits incorporated with peanut hull powder

Astudy was undertaken to develop chevon biscuits by incorporating peanut hull powder (PHP) for higher fibre content and for improving storage stability. PHP was incorporated in biscuits by replacing refined wheat flour viz., 0% (control), 2% (T-1), 4% (T-2) and 6% (T-3). The peanut hull at 6% resulted in decreased (p<0.05) pH, protein and calorific values as compared to the control. The PHP biscuits had significantly (p<0.05) higher crude fibre and ash contents than the control. The appearance and colour, flavour, mouth coating, saltiness, crispiness and the overall acceptability of biscuits were significantly (p<0.05) lower in the control compared to PHP- biscuits. The appearance and colour scores for the control was significantly (p<0.05) lower than PHP-biscuits throughout the storage. The flavour scores were significantly (p<0.05) higher in T-2 than the control throughout the storage days except on 180 days. The crispiness scores of T-2 were significantly (p<0.05) higher than the control throughout the storage period. The overall acceptability was significantly (p<0.05) higher in 4% (T-2) than 6% (T-3) and 2% (T-1) and control biscuits. Lipid oxidation was also lower in 4% (T-2) as compared to the control throughout the storage period. The study suggested that 4% PHP could be incorporated in chevon biscuits to improve fibre content and storage stability up to 180 days at ambient temperature.