Open AccessEffect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
Author(s) -
Farzana Tasnim,
Mohajan Suman
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.228
Subject(s) - food science , wheat flour , organoleptic , mushroom , soy flour , population , taste , chemistry , mathematics , medicine , environmental health
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 (T o ). 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.