Replacement of Refined Flour with Soy Flour to Increase Protein Content in Biscuits

                                                                                           Sonam Gupta,DK Bhatt

                                                    Institute of Food Technology, Bundelkhand University, Jhansi- 284128

The demand of bakery products is increasing at the rate of 10.07% per annum. India is a developing country with large segment of population depending on wheat as staple foods and 25% of wheat is used in the preparation of baked foods. Due to changing of life style, the people have started demanding ready to cook or ready to serve convenience foods. More and more women are seeking employment to supplement the family income and they find less time for cooking and therefore demand ready to serve foods. Baked products are considered as excellent vehicle for fortification, value addition and feeding people at mass scale. Baked products are the most important sources of dietary fiber in the total food consumption. Protein deficiency is a major dietary problem facing the world today, particularly the underdeveloped and developing countries. Protein rich biscuits can be prepared from composite flours such as refined flour fortified with soy flour. Population of many undeveloped countries is facing the problem of malnutrition due to deficiencies of protein and calories. The experiments were conducted to prepare protein rich biscuits by incorporating soy flour (0-60%) with refined flour. The study evaluated the effect of substituting refined wheat flour with soy flour on its sensory and nutritional quality. The biscuits containing maximum level of soy flour (60%) have high content of protein, crude fiber, ash and fat while the cookie with control sample have high content of carbohydrate. Protein and fat contents of biscuits increased with increasing soy incorporation. Substitution of refined wheat flour with soy flour did not affect biscuit qualitiy adversely. The biscuits with 40% soy flour and 60% refined flour scored maximum for all the sensory quality attributes.