Effect of incorporation of soy flour to wheat flour on nutritional and sensor…

Abstract: The research study was conducted to evaluate the quality characteristics of soy-mushroom- enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits wer…