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:	Flavia POP, Zorica VOȘGAN, Lucia MIHALESCU
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	soy flour biscuits fat content saturation capacity Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/8476d467567346ed88bbcdefee2f8a7f
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spelling	oai:doaj.org-article:8476d467567346ed88bbcdefee2f8a7f2021-12-02T17:50:23ZSUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS2068-66092559-6381https://doaj.org/article/8476d467567346ed88bbcdefee2f8a7f2017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/537/509https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The 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.Flavia POPZorica VOȘGANLucia MIHALESCUStefan cel Mare University of Suceavaarticlesoy flourbiscuitsfat contentsaturation capacityFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 250-255 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	soy flour biscuits fat content saturation capacity Food processing and manufacture TP368-456
spellingShingle	soy flour biscuits fat content saturation capacity Food processing and manufacture TP368-456 Flavia POP Zorica VOȘGAN Lucia MIHALESCU SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
description	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.
format	article
author	Flavia POP Zorica VOȘGAN Lucia MIHALESCU
author_facet	Flavia POP Zorica VOȘGAN Lucia MIHALESCU
author_sort	Flavia POP
title	SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
title_short	SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
title_full	SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
title_fullStr	SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
title_full_unstemmed	SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
title_sort	supplementation of wheat flour with soy flour, sensory and physico-chemical evaluation of fortified biscuits
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/8476d467567346ed88bbcdefee2f8a7f
work_keys_str_mv	AT flaviapop supplementationofwheatflourwithsoyfloursensoryandphysicochemicalevaluationoffortifiedbiscuits AT zoricavosgan supplementationofwheatflourwithsoyfloursensoryandphysicochemicalevaluationoffortifiedbiscuits AT luciamihalescu supplementationofwheatflourwithsoyfloursensoryandphysicochemicalevaluationoffortifiedbiscuits
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SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

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