Vol. 5, Issue 6 (2017)
Preparation and quality analysis of fortified biscuits based on defatted soy flour and flax seed flour
Author(s): Yasmeena Amin, Suhani Aggarwal, Bintul Islam and Vishal Kumar
Abstract:
In this research, the quality of biscuits was determined on the basis of physico-chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, and Crude Fiber content and sensory analysis including sensory attributes namely colour, flavour, texture, taste and overall acceptability. Prepared with wheat flour and defatted soy flour (DSF) were 85:15, 70:30, 60:40 and the level of flaxseed powder was 0%. Then flaxseed powder was added at a level of 10, 20, 25% and DSF was maintained at level of 30% respectively. A novel fortified biscuit was successfully produced and it was observed as the concentration of DSF and flaxseed powder increased the moisture, ash, and protein showed gradual increase whereas dietary fibre and fat showed a rapid increase as the concentration of Flax seed powder was increased. Also the dark color intensity was increased with the increase in fortification. The sensory score of colour, flavor, taste, and texture was decreased slightly during storage. On the basis of nutritional and sensory quality, biscuit when fortified with blends of 20% flax seed powder and 30% DSF resulted in better quality and nutritious biscuits.
Pages: 1666-1668 | 697 Views 90 Downloads
download (1491KB)
How to cite this article:
Yasmeena Amin, Suhani Aggarwal, Bintul Islam, Vishal Kumar. Preparation and quality analysis of fortified biscuits based on defatted soy flour and flax seed flour. Int J Chem Stud 2017;5(6):1666-1668.
