Effect of incorporation of defatted soyflour on the quality of sweet biscuits

Authors
Gandhi, AP Kotwaliwale, N Kawalkar, J Srivastav, DC Parihar, VS Nadh, PR
Citation
Ap. Gandhi et al., Effect of incorporation of defatted soyflour on the quality of sweet biscuits, J FD SCI M, 38(5), 2001, pp. 502-503
Citations number
8
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
502 - 503
Database
ISI
SICI code
0022-1155(200109/10)38:5<502:EOIODS>2.0.ZU;2-D
Abstract
Replacement of wheat flour up to 40 % level with defatted soyflour in the s tandard sweet biscuits recipe increased the protein content from 6.5 to 14. 8 %, bending hardness from 3.60 to 9.85 N. and cutting hardness from 6.02 t o 23.04 N of the biscuits. Sensory evaluation results showed that all of th e biscuits from various blends were acceptable with no significant differen ces among them.