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Comparison of physico‐chemical properties of biscuits supplemented with soy and kinema flours
Author(s) -
Shrestha Ashok K.,
Noomhorm Athapol
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00574.x
Subject(s) - food science , sugar , chemistry , fermentation , soy flour , significant difference , proximate , mathematics , statistics
Kinema was prepared by natural fermentation of soybeans. Bacillus strains, only tentatively identified, were isolated from the traditional product and used for making kinema in the laboratory. Kinema prepared by both methods was dried and ground to fine flour. Full‐fat and low‐fat soyflours were also prepared. Chemical analysis showed little change in protein and total fat content during fermentation, whereas free fatty acids increased substantially. Crude fibre and total sugar contents were reduced with a simultaneous increase in reducing sugars. Soy and kinema flours were incorporated at the 15% level into biscuit formulation. Protein content of all products was more than 17%. There was little difference in the proximate composition of the four types of biscuits prepared except for biscuits supplemented with low‐fat soyflour. Incorporation of kinema provided red and yellow colour to the corresponding biscuits. Kinema supplementation resulted in decreased hardness but increased weight and spread ratio in fortified biscuits. Evaluation of sensory characteristics showed greater acceptance of kinema‐supplemented biscuits in comparison with full‐fat soyflour‐supplemented biscuits.