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. 2015 Sep;3(5):363-9.
doi: 10.1002/fsn3.228. Epub 2015 Mar 28.

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

Tasnim Farzana  1 , Suman Mohajan  1
Affiliations

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

Tasnim Farzana et al. Food Sci Nutr. 2015 Sep.

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.

Keywords: Biscuits; food fortification; mushroom; protein; soy flour; wheat flour.

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Figures

Figure 1
Figure 1
Flow chart for the preparation of soya-mushroom biscuit.
See this image and copyright information in PMC

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