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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

Impact Factor: RJIF 5.2

International Journal of Applied Research

Vol. 2, Issue 6, Part M (2016)

Effect of incorporation of soya flour to wheat flour on Nutritional and sensory quality of biscuits

Author(s)
P Venkateswari and Dr. S Parameshwari
Abstract
The research study was conducted to evaluate the quality characteristics of soya flour -wheat flour enriched biscuits which could be used as a protein incorporation snack food. In this study, wheat flour was replaced with soy flour at different levels that is 10% (S1), 15% (S2), and 15% (S2) biscuits is nutrition evaluation. Biscuits were analyzed for hedonic and sensory parameters. Protein content of soy flour and wheat flour incorporation biscuits increased from13 to 37.5% as compared to control along with a significant increased in fat (3 to 20.1), fibre (1 to 3.5%), Results from nutrition analyses and hedonic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of may affect the backing quality. Soy protein directly lowers serum cholesterol levels. Soybeans also contain biologically active or metabolic proteins such as enzymes, trypsin inhibitors, hem agglutinins, and cysteine proteases very similar to papain. Wheat also contributes essential amino acids, minerals, and vitamins, and beneficial photochemical and dietary fibre components to the human diet, and these are particularly enriched in whole-grain products. Protein Energy Malnutrition (PEM) of the Tamil Nadu population can be reduced through the development of biscuits in this way.
Pages: 827-832  |  501 Views  10 Downloads
How to cite this article:
P Venkateswari and Dr. S Parameshwari. Effect of incorporation of soya flour to wheat flour on Nutritional and sensory quality of biscuits. International Journal of Applied Research. 2016; 2(6): 827-832.
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