Effect of incorporation of rice, potato and mung flour on the physical properties of composite flour biscuits

Abstract

The present work was conducted to develop biscuits from the composite flours incorporating wheat flour with rice, green gram and potato flour. Composite flours were prepared by blending wheat flour with rice flour, mung flour and potato flour in ratios of 100:0:0:0 (W100), 85:5:5:5 (W85), 70:10:10:10 (W70) and 55:15:15:15 (W55), respectively. The protein, fat, ash and pH increased with increasing proportion of rice, green gram and potato flour from 5 to 15 percent while acidity was decreased simultaneously. In case of individual flour, wheat flour was found highest moisture (13.284%), green gram for protein (21.038%) and fat (1.226%) and potato for ash content (1.092%). The biscuits were prepared from wheat flour (W100) and three composite flours (W85,W70, and W55). The physical properties of these biscuits were observed. The mass, diameter, thickness and bulk densities decreased whereas spread ratio and percent spread increased with increasing the level of incorporation of other flours.