e-journal

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

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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 were analyzed for chemical and sensory parameters. Protein content of soy flour-supplemented biscuits increased from 11.07% to 17.86% as compared to control along with a significant increased in fat (17.36–20.89%), fiber (0.48– 0.92%), iron (1.56–1.99 mg/100 g), and energy value (463–485 Kcal/g). Ash content also increased but not significantly. Results from chemical analyses and organoleptic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of mushroom powders may affect the backing quality. Protein Energy Malnutrition (PEM) of the Bangladeshi population can be reduced through the development of biscuits in this way.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

: Food Science and Nutrition., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(5): 363–369

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.22

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(5):

Subjek

ILMU PANGAN DAN GIZI

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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