Abstract:
Soymilk residue is a by-product of soymilk and tofu production having a
loweconomic value. It contains high protein and fiber as well as various
minerals and phyto-chemicals. The objective of the present research
studywas to substitute soymilk residue for wheat flour in biscuit production
in order to enhance value of soy milk residue and increase protein and fiber
content of the biscuits. The biscuits were prepared from blends of the wheat
flour and soymilk residue. The different ratios of soft wheat flour to Soy
milk residue used were 100:0, 90:10, 70:30 and 50:50 (w/w), respectively.
The different biscuits produced were nutritionally analyzed. It was observed
that all the samples contained desirable proportions of protein (12.9-30.6%),
fat (0.83-2.16%), fiber (0.26-0.92), and digestible carbohydrates (38.8-
67.6%). Protein, fat, fiber and digestible carbohydrate contents increased
with theincrease in the amount of soy milk residue added. Sensory
evaluation results indicated that all the biscuits had high sensory ratings for
all the attributes evaluated. The sensory evaluation showed no significant
(p>0.05) differences between the whole wheat flour biscuits and the 30%
soymilk residue supplemented product in terms ofthe sensory attributes of
aroma, internal texture, taste and overall acceptability, but differences were
significant (p<0.05) in shape and crust texture. The result also showed that
the biscuits substituted with 30% soymilk residue were the most acceptable
(p<0.05) and its protein and fiber content increased up to 24.2% and 0.72%,
respectively. Soymilk residue obtained could be utilized to substitute wheat
flour up to 30% in the biscuits production to increase protein, fat and fiber
content with high consumer acceptability.