SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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Stefan cel Mare University of Suceava
2017
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/8476d467567346ed88bbcdefee2f8a7f |
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| Sumario: | The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without soy flour, control (R1). The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in the flour blend. The highest mineral content was obtained in R4 (1.98%) and the lowest in R1 (0.552%), soy flour brought a significant contribution to mineral substances, and the ash content increased gradually with the increase in the percentage of soy flour. From the sensory evaluation, the biscuits with 10 and 20% soy flour addition presented similar characteristics, biscuits supplemented with up to 20% soy flour have shown superior nutritional characteristics as compared to wheat flour biscuits. |
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