DEVELOPMENT AND QUALITY EVALUATION OF SOY- JAMBUL SEED POWDER FORTIFIED BISCUITS

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dc.contributor.authorPatil, Meghatai Madhukar
dc.date.accessioned2017-06-19T05:10:26Z
dc.date.available2017-06-19T05:10:26Z
dc.date.issued2010
dc.descriptionDEVELOPMENT AND QUALITY EVALUATION OF SOY- JAMBUL SEED POWDER FORTIFIED BISCUITSen_US
dc.description.abstractProtein fortification is an area of current interest because of nutritional awareness of consumers, government guidelines and changing demographics. Efforts were made to prepare biscuits having different combinations of jambul seed powder fortified with soy flour in order to enhance the nutritional value. Heat and mass transfer coefficients during baking process of biscuits were studied. Textural and nutritional qualities of biscuits were also analyzed. The statistical analysis of quality evaluation was made and storage stability of product was also observed. Biscuits from blend of maida, soy flour and jambul seed powder were prepared by mixing them in different proportions viz., 60%+34%+6%, 60%+32%+8% and 60%+30%+10% . The biscuits were baked in a thermally controlled oven at temperature of 140 oC for 30 min. The convective heat transfer coefficients for all combinations were almost similar as 18.9 W m-2 oC-1 and mass transfer coefficients varied from 7.02 x 10-12 to 11.65 x 10-12 kg.mol/m2sPa. The goodness of the model for biscuit A2 described with coefficient of determination (R2) 0.9753 and root mean square error (Erms) 0.1914. The prepared biscuits were subjected to textural analysis and compared with the control biscuit containing 60% maida and 40% soy flour obtained from local market. The hardness and fracturability of biscuits were greatly affected by the composition. i.e. soy flour and jambul seed powder. As the level of jambul seed powder increased from 6 to 10%, the hardness of the biscuit reduced and vice versa. The fracturability value of biscuit composition 60% maida + 32% soy flour +8% jambul seed powder was greater than the other combinations. Therefore, the combination 60% maida + 32% soy flour + 8% jambul seed powder were more crispy or crunchy than the other two combinations. The amounts of protein, carbohydrates and total sugar were maximum for sample A1, whereas, fat, reducing sugar, and ash were rich in sample A3. The moisture content of biscuits was ranged from 0.032 to 0.038 g H2O/g DM. Colour, texture, appearance, flavour and overall acceptability of biscuits were found better in treatment A2, whereas, better taste was found in A1 composition. Biscuit composition A2 was found significantly superior to the composition A1 and composition A3. Supplemented biscuits can be stored safely in plastic pouch at room temperature for 30 days without any adverse changes.en_US
dc.identifier.citationPatil, 2010en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810021664
dc.keywordsDEVELOPMENT, QUALITY, EVALUATION, SOY- JAMBUL, SEED POWDER, FORTIFIED BISCUITSen_US
dc.language.isoenen_US
dc.pages122en_US
dc.publisherMPUAT, Udaipuren_US
dc.research.problemDEVELOPMENT AND QUALITY EVALUATION OF SOY- JAMBUL SEED POWDER FORTIFIED BISCUITSen_US
dc.subProcessing and Food Engineeringen_US
dc.subjectnullen_US
dc.themeDEVELOPMENT AND QUALITY EVALUATION OF SOY- JAMBUL SEED POWDER FORTIFIED BISCUITSen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT AND QUALITY EVALUATION OF SOY- JAMBUL SEED POWDER FORTIFIED BISCUITSen_US
dc.typeThesisen_US
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