International Journal of Advanced Research and Development

International Journal of Advanced Research and Development


ISSN: 2455-4030

Vol. 1, Issue 6 (2016)

Development of Functional Biscuits from Soya Flour

Author(s): Venkateswari P, Dr. Parameshwari S
Abstract: The study was conducted to prepared protein enriched biscuits which could be used a protein incorporated snack food. The study evaluated the effect of substituting soya flour sample 1 10%, and sample 2 15% in biscuit production. Biscuits were enriched with soya biscuits were evaluated. Hedonic test of biscuits showed that with regard to flavour and taste, texture, colour, and appearance and over all acceptability. Sensory evaluations of sample 2 were found to be the best. The sample 2 is also acceptable. In nutrient estimation of biscuits protein content was maximum in sample 2, fat content was highest in sample2, and carbohydrate content was highest in sample 2, fibre content was in sample 2. The best treatment was sample 2 among sample 1soya flour is added product biscuits has good shelf life. It can be concluded that sensory scores indicated high acceptability for treated biscuits sample. They are high in carbohydrates, fat and calorie but low in fibre, vitamin, and mineral which make it unhealthy for daily use. Because of its acceptability in all age group, longer shelf life, better taste and its position as snacks it is consider as a good product of for protein fortification and other nutritional improvement. With all essential amino acids required for proper growth and maintenance of body.
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