[01] Sourav Biswas Nayan, Department of Food Engineering, North Pacific International University of Bangladesh (NPIUB), Manikganj, Bangladesh. [02] Mohammad Didarul Alam, Department of Food Engineering, North Pacific International University of Bangladesh (NPIUB), Manikganj, Bangladesh. [03] Mohammad Noor Hossain Rony, Department of Food Engineering, North Pacific International University of Bangladesh (NPIUB), Manikganj, Bangladesh. [04] Samia Sultana, Department of Food Engineering, North Pacific International University of Bangladesh (NPIUB), Manikganj, Bangladesh. [05] Tania Begum Mokta, Department of Food Engineering, North Pacific International University of Bangladesh (NPIUB), Manikganj, Bangladesh. [06] Mohammad Sofiullah, Department of Food Engineering, North Pacific International University of Bangladesh (NPIUB), Manikganj, Bangladesh. [07] Runa Akter, Department of Food Engineering, North Pacific International University of Bangladesh (NPIUB), Manikganj, Bangladesh.

Enrichment in biscuits has been very popular for many years. Very recently enrichment of fiber or dietary fiber in biscuits has drawn much attention to the researchers as it exerts lot of health beneficial effects to consumers. The present study was designed to explore the possibility of development of high fiber biscuits using different fiber sources as well as supplementation of natural immune boosters in it. The entire study was divided into four groups where different types of fiber sources were used in developing biscuits. Group 1 served as the control group where basic ingredients were used to make biscuits. Other Three groups i.e. T₁, T₂ and T₃ were designed to serve as treatment groups where whole wheat, Chickpeas and barley were used respectively as the additional fiber sources along with other basic ingredients. Another fiber source, Wheat bran was used in all groups except control group. Natural Immune boosters, black cumin (Nigella sativa) and ginger (Zingiber officinale) were supplemented in each group except control groups. The proximate compositions of biscuits from different groups were analyzed using standard procedure. There were significant differences (P< 0.05) among almost all parameters in all groups. The fiber content was highest (5.84%) in T₃ and lowest (3.05%) in control group. Protein (9.11%) and fat (20.47%) content were recorded higher in T₂ group and lower in Control group. There was no significant difference in case of ash content in all groups. The Carbohydrate content was higher in control group (67.37%) and lower in T₁ group (65.97%). The sensory evaluation or organoleptic test suggested that, the addition of different fiber sources effect on the sensory parameters of biscuits. Therefore, this study concludes that High-fiber-biscuits might be prepared according to the formulation used in T₃ groups.

Biscuits, Fiber, Immune Boosters, Proximate Composition, Supplementation

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