Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

Abstract

The study was conducted to standardize the levels of defatted soy flour in composite flour for biscuit preparation. The defatted soy flour was incorporated in the traditional recipe to replace wheat flour at levels defatted soy flour by 0, 10, 20, and 30 percent in preparation of biscuits. Sugar was replaced by the Stevia and Date paste while traditional shortening was replaced by Olive oil. The prepared biscuits were evaluated for its physical, sensorial and nutritional properties. Result of sensory (appearance, color, flavor, texture, taste, and overall acceptability) evaluation of biscuits showed that 20% addition of defatted soy flour had higher overall acceptability, taste, texture and flavor. The nutritional value of the biscuit as determined through nutrient analysis-moisture (2.7), Protein (13.53), Fat (17.74), ash (1.75), and total energy (462.30) with 20 percent of defatted soy flour was comparable to control (wheat flour) biscuit. Introduction