Formulation of wheat - soybean biscuits and their 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 food. The use of soy flour to substitute it with wheat flour from 0 to 25 % and the possibility of using soy flour for the production of biscuit was investigated. Prepared biscuits were subjected to nutritional and organoleptic analysis to evaluate the suitability of the biscuits for consumption. Protein, fat and energy (calorie) value of soy flour supple mented biscuits increased with progressive increase in proportion of soy flour and 10% soy flour added biscuits obtained values of 9.9%, 20% and 453.58 kcal/g respectively, while lowest values of 5%, 14.5% and 417.36 kcal recorded for the wheat flour biscuits. The moisture and ash were decreased with corre sponding increase in the percentage of soy flour. Nine-point hedonic scale ranking method was used to evaluate the organoleptic characteristics of prepared biscuits. Generally the mean scores for all the as sessed organoleptic characteristics decreased with increase in the soybean flour. Organoleptic evalua tion indicated that there were no significant (p<0.05) differences between the control treatment and 10% soy flour supplemented biscuits in the organoleptic attributes of taste, texture and flavour but dif ferences were significant in colour and overall acceptability. From the overall acceptance rating, 10% soybean flour incorporated biscuit obtained the highest preference compared to other combinations.