Physico-chemical and sensory characteristics of b-carotene rich defatted soy fortified biscuits

Abstract

b-Carotene rich defatted soy flour fortified biscuits were prepared using different levels of carrot powder only, carrot powder with egg, and carrot powder with ascorbic acid, and evaluated for its physical properties, nutritional composition and sensory characteristics. Expansion in diameter (1.059 to 1.280) and spread ratio (5.73 to 6.78) was decreased with increased proportion of carrot powder in all three types of biscuits. The breaking hardness of biscuits with carrot powder only and with carrot powder and ascorbic acid was at par while biscuit samples with carrot powder and egg were softer as showed by significantly lower breaking hardness as compared to the former two types of biscuit samples. Minimum lightness (L* values) and maximum redness (a* values) was observed in the biscuits samples with ascorbic acid than the other two types of biscuits. With increasing proportion of carrot powder in flour blends, protein content (7.43 to 8.02%) was decreased while ash, crude fibre and b-carotene content were enhanced. b-carotene content in all three types of biscuits was in the range of 0.56 to 3.72 mg/100 g biscuits. Although all three types of biscuits were well accepted in sensory evaluation but overall mean acceptability scores more than 8 were observed for biscuits samples prepared from flour blends containing carrot powder up to 7.5%, which will also be helpful in providing daily dietary requirement of b-carotene to the consumers at 100 g consumption level of these carotene rich biscuits. Key words: Carrot powder, b-carotene rich biscuits, defatted soy flour fortified biscuits, ascorbic acid, biscuit colour, breaking hardness, sensory acceptability.