Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits

Abstract

Bakery products can act as a vehicle for supplementation of vitamins, minerals, protein, dietary fiber, and so on, to prevent nutritive deficiencies. Among the bakery products, biscuits are shelf stable and have better consumer acceptability by all age groups. To incorporate fruits which are rich in many bioactive principles, and to add on to variety, fruit sandwiched biscuits with fruit powder in the casing too. Fillings mainly from dry fruits were prepared at varying degree brix and with different gelling agents. Biscuit sheets containing chiku powder in the formulation was topped with the fillings and looked for the bake stability with respect to texture and spreadability. Addition of fruit powder in the shells and fruit filling in between helped to increase the nutritional characteristics of the product.