Designed experiments were conducted to study the effect of varying baking time (3.3–6.7 min) and baking temperature (166.6–183.4 °C) upon biscuits made out of five blends of refined wheat flour (RWF) and millet flour (63.2–96.8% RWF). The sensory attributes of the biscuits were evaluated in terms of crispness, colour (L* and ΔE) and overall acceptability (OAA). Response surface methodology (RSM) was used to develop models and optimize the processing parameters. The blend ratio had a predominant effect upon all the responses. Crispness and ΔE were found to have maximum sensitivity towards all the processing parameters. The optimum processing condition obtained was blend ratio 90% RWF, baking time 6 min and baking temperature 170 °C, predicted values of crispness, L*, ΔE and OAA were 44, 34.3, 14.38 and 7.9, respectively. The model predicted values did not significantly differ from experimental values.
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