Garima Dixit, Sadhna Singh, Tripti Verma, Priya Pandey, Sheetanu Singh and Anshikha Singh and Ritika Pandey
Abstract
In this study, nutritional profiling showed that the optimized biscuits contained 7.35/g protein, 18.23/g fat, 1.65/g fiber and 448/kcal per 100/g, with low moisture (3.52%), supporting shelf-life stability. Sensory analysis identified PMBO-1.0 as the most preferred sample across all tested attributes. The findings suggest that pearl milletâorange zest biscuits can serve as a health-focused, gluten-free snack. Further studies involving microstructure and storage analysis are recommended to support large-scale application.