Squash-Veggie Biscuits with Beans

Abstract

Veggie biscuit, traditionally made from wheat flour, is innovatively developed using squash and beans. This study aimed to develop squash-veggie biscuits with beans of three varieties: red bean, white kidney bean, and mung bean. The sensory qualities and general acceptability of the three treatments were evaluated, and significant differences among them were identified. Additionally, microbial and proximate analyses and shelf-life tests were conducted on the best-performing product. An experimental-developmental research design was employed, and sensory evaluation was carried out using a nine-point Hedonic scale. The product was evaluated by 110 evaluators, including 10 semi-trained panelists, 50 consumers, and 50 students. The results indicated that the squash veggie biscuit with white kidney bean outperformed the other treatments in all sensory attributes and received the highest acceptability ratings. Significant differences were only observed in appearance among the three treatments, favoring the squash veggie biscuit with kidney beans. Microbial analyses confirmed that the biscuits were safe, exhibiting low coliform counts, absence of Salmonella, and minimal yeast and mold presence. Nutritional analysis revealed that the biscuits were primarily carbohydrate-based, with moderate fat and low protein, fiber, and other nutrient contents. Moreover, the findings revealed that squash vegetable biscuits containing beans exhibited an unstable shelf-life at room temperature, lasting only 3 days.