Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

Aleem Zaker Md,Genitha Tr

doi:10.4172/2157-7110.1000149

Abstract

The study was conducted to standardize the levels of defatted soy flour in composite flour for biscuit preparation. The defatted soy flour was incorporated in the traditional recipe to replace wheat flour at levels defatted soy flour by 0, 10, 20, and 30 percent in preparation of biscuits. Sugar was replaced by the Stevia and Date paste while traditional shortening was replaced by Olive oil. The prepared biscuits were evaluated for its physical, sensorial and nutritional properties. Result of sensory (appearance, color, flavor, texture, taste, and overall acceptability) evaluation of biscuits showed that 20% addition of defatted soy flour had higher overall acceptability, taste, texture and flavor. The nutritional value of the biscuit as determined through nutrient analysis-moisture (2.7), Protein (13.53), Fat (17.74), ash (1.75), and total energy (462.30) with 20 percent of defatted soy flour was comparable to control (wheat flour) biscuit.

Highlights

The population everywhere desires to eat a healthier diet without changing their conventional dietary patterns [1]
The results pertaining to composition of defatted soy flour revealed that it is rich in protein content i.e. 62.73 per cent, which justifies its utilization as a novel ingredient in nutritional food preparations
On the basis of overall acceptability of biscuits, it could be concluded that incorporation of defatted soy flour in preparing composite flour up to the level of 20 per cent is superior to all other treatments and control sample and 20 per cent Defatted Soy Flour (DSF) incorporation in preparation of composite flour for biscuits could considered optimum with respect to sensorial quality characteristics

Summary

Introduction

The population everywhere desires to eat a healthier diet without changing their conventional dietary patterns [1]. Cereal based food products are part of stable diet of global population, where wheat is leading cereal crop and principally used in bakery products due to its much appreciated rheological characteristics. Biscuits possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality [6,7]. Good eating quality makes biscuits attractive for protein fortification and other nutritional improvements. Biscuits are predominantly based on refined wheat flour (RWF) and the blending of RWF with oilseed such as soybean can upgrade the nutritional quality. Soybean flour powder has recognized its utility as a base ingredient in preparing composite flour for bakery products. In present investigation, efforts were made to standardize level of defatted soy flour in preparation of biscuits on the basis of physical, sensorial and nutritional quality characteristics

Materials and Methods

Methods

Results and Discussion

Summary and conclusion

Conclusion