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.
