Formulation of Wheat-Soybean Biscuits and its Quality Characteristics

Abstract

A research study was conducted to evaluate the quality characteristics of protein enriched biscuits which could be used as a protein supplemented cereal snack foods. The use of soy flour and substitution in wheat flour, from 0 - 25 % each for the production of biscuit was investigated. The biscuits were subjected to nutritional and organoleptic analysis to evaluate the suitability of these biscuits for consumption. The protein, fat and energy (calorie) value of soy flour supplemented biscuits increased with progressive increase in proportion of soy flour, with the 10% soy flour added biscuits having values of 9.9%, 20% and 453.58 kcal/g respectively, while lowest values recorded for the wheat biscuits. The moisture, ash and carbohydrate content were decreased with corresponding increase in the percentage of soy flour. Nine-point hedonic scale ranking method was used to evaluate the organoleptic characters of prepared biscuits. Generally the mean scores for all the assessed sensory characters decreased with increase in the soybean blend. The sensory evaluation showed that no significant differences were observed between control treatment and 10% soy flour supplemented biscuits in the organoleptic attributes of taste, texture and flavour but differences were significant in colour and overall acceptability (p<0.05). From the overall acceptance rating, 10% soybean flour was added biscuit has the highest preference compared to other combinations. These biscuits could be stored upto 6 weeks without any significant changes in the quality attributes.