Quality evaluation of biscuits supplemented with Rhododendron flower powder

DOI: 10.18805/ajdfr.DR-1337    | Article Id: DR-1337 | Page : 65-68
Citation :- Quality evaluation of biscuits supplemented with Rhododendron flower powder.Asian Journal of Dairy and Food Research.2018.(37):65-68
Shalini Devi, Chander Kanta Vats and Y.S. Dhaliwal shalinid36@yahoo.com
Address : Department of Food Science, Nutrition and Technology, Chaudhary Sarwan Kumar Himachal Pradesh Agricultural University, Palampur-176 062, Himachal Pradesh, India.
Submitted Date : 20-12-2017
Accepted Date : 12-02-2018


In the present study, Rhododendron flowers were used for the preparation of biscuits to enhance the utility of this valuable flower. Dried Rhododendron petals powder was incorporated at different levels (0%, 5%, 10% and 15%) in biscuits and their sensory and physico- chemical properties were evaluated. The results revealed that, the length and thickness of biscuits decreased by increasing the proportion of Rhododendron powder in biscuits. Addition of Rhododendron powder to wheat flour significantly increased the content of moisture, ash (0.75 to 1.20 %), protein (3.06 to 4.96 %), fibre (0.07 to 0.67 %) and iron (3.90 to 4.19 mg/100g). The sensory results showed a significant decrease (7.70 to 7.10) in the overall acceptability by the addition of Rhododendron power to wheat flour but the product remained acceptable in terms of sensory acceptability up to the level 10 per cent. From the study it can be concluded that a maximum of 15% Rhododendron powder can be incorporated to prepare acceptable quality of biscuits.


Biscuits Iron Proximate composition Rhododendron arboreum Sensory acceptability.


  1. AOAC. (1990). Approved methods of association of official analytical chemists. Washington D.C. U.S.A. 11th edition. p. 240
  2. Austin, A., and Ram, A. (1971): Studies on chapati making quality of wheat, Indian Council of Agricultural Research, New Delhi. Technical Bulletin, 31: 96–101.
  3. Gupta, S.P. (2000). Statistical methods. Faculty of Management Studies, University of Delhi, Sultan Chand and Sons Educational Publishers, New Delhi. p. 1899 
  4. Kharwal, A.D. and Rawat, D.S. (2013). Ethnobotanical studies and distribution of different Rhododendron species in Himachal Pradesh, India. Plant Sciences Feed, 3: 46-49.
  5. Krishna, H., Attri, B.L., Ahmed, N. (2010). Health beverages from Rhododendron. ICAR news: A Science and Technology newsletter, 16: 3-4.
  6. Laloo, R.C., Kharlukhi, L., Jeeva, S. Mishra, B.P. (2006). Status of medicinal plants in the disturbed and the undisturbed sacred forests of Meghalaya, northeast India: population structure and regeneration efficacy of some important species. Current Science, 90: 225-232.
  7. Maache-Rezzoug, Z., Bouvier, J.M., Allaf, K., Patras, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35: 23-42.
  8. Parul, S., Rakhi, S., Alok, J., Prasad, R., Anuj Kumar, G. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology, 52: 1394–1403.
  9. Ranganna, S. (2007). Handbook of analysis and quality control for fruits and vegetables products, 3rdedition. Tata Mcgraw – Hills. pp. 25-45
  10. Rankin, L.L. (2000). Acceptability of Oatmeal Chocolate Chip Cookies prepared using pureed white beans as a fat ingredients substitute. Journal of the American Dietetic Association, 100: 831-833.

Global Footprints