Development And Quality Characteristics of Proteinenriched Wheat-Soybean Biscuits During Storage

Abstract

Protein - EnergyMalnutrition (PEM) is the most seriousnutritional problemin third world countries. This research study was conducted to evaluate the nutritional and sensory qualities of protein enriched biscuits which could be used as a protein supplemented cereal snack foods. The use of soy flour from 0 – 25 % as the substitute to wheat flour for the production of biscuits was investigated. The various ratios of wheat to soybean flour used were 100:00, 95:05, 90:10, 85:15, 80:20 and 75:25. The nutritional qualities such as protein, fat, moisture and total soluble carbohydrate of the biscuit were analyzed. The protein and fat of soy flour supplemented biscuits increased with progressive increase in proportion of soy flour whereas the moisture and carbohydrate content were decreased with corresponding increase in the percentage of soy flour. Organoleptic assessment was conducted for biscuit’s colour, texture, flavour and overall acceptance for all treatments. In organoleptic assessment, the mean scores for the assessed sensory characters decreased with increase in the soybean blend. Based on the nutritional and sensory analysis the most preferred protein enriched biscuits were subjected for storage studies. The quality of the biscuits was assessed in two weeks interval throughout the experimental period. The declining trend was observed in protein, fat and total sugars whereas an increasing trend was observed in moisture with storage period for all the tested treatments. From the overall acceptance rating, the 10% soybean flour added biscuit had the highest mean value compared to other combinations and had the stable shelf life up to 6 weeks at the storage conditions of 30ºC and 75-80% RH