Effect of incorporation of liquid dairy by-products on sensory and storagecharacteristics of soy-fortified biscuits

Three types of biscuits vis.. biscuits containing 15% defatted soy flour (D SF); 15% DSF with water: channa whey (25:75) and 15% DSF with water: skim m ilk (50:50) were prepared. Control biscuits made from wheat flour, water an d other ingredients were used for comparison. These biscuits were evaluated for their storage characteristics. The biscuits were packed in two differe nt types of packaging materials vis.. high density polypropylene film (160 gauge) and laminate of cellophane (150 gauge) and stored under ambient cond itions. The average minimum and maximum relative humidities were 62+/-15.2 and 84.1+/-9.9%, respectively. The biscuit samples packed in laminated pack aging materials stored well for 30 days. whereas those packed in polypropyl ene films could be kept for 45 days.