Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2007 | Volume: 2 | Issue: 5 | Page No.: 428-434
DOI: 10.3923/ajft.2007.428.434
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour

D. Mridula , R.K. Gupta and M.R. Manikantan

Abstract:
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality parameters. Spread ratio was decreased with increased proportions of sorghum flour in biscuits. Dough strength decreased but hardness, toughness, average breaking force and average breaking energy of biscuits increased (p<0.001) with increased proportions of sorghum flour. L* values decreased while a* value increased (p<0.001) with increased proportion of sorghum flour, resulting in the darkening of biscuit samples but on sensory evaluation, mean sensory scores for different level of sorghum flour incorporated biscuits fortified with 5% defatted soy flour, for all the sensory attributes, were more than the minimum acceptable score of 6 with highest overall acceptability at 10% sorghum flour level.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite
How to cite this article:

D. Mridula , R.K. Gupta and M.R. Manikantan , 2007. Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour. American Journal of Food Technology, 2: 428-434.

DOI: 10.3923/ajft.2007.428.434

URL: https://scialert.net/abstract/?doi=ajft.2007.428.434

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

Curve Bottom