Purkayastha, Manashi DasLahkar, Anandita2024-07-032024-07-032023https://krishikosh.egranth.ac.in/handle/1/5810211407Future years are going to witness a marked rise in the demand for gluten-free (GF) foods, as the prevalence of gluten-related disorders is rising globally. In the present study, two set of GF biscuits (using Bora chaul and Komal chaul) were prepared. In the first set of biscuit formulation, Bora chaul was used on the basis of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% (w/w) substitution of soy okara respectively and were accordingly coded as B1, B2, B3, B4, B5, B6, B7, B8, B9, B10. Similarly, in the second set of biscuit formulation, Komal chaul was added as 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% (w/w) replacement of soy okara respectively and were accordingly coded as K1, K2, K3, K4, K5, K6, K7, K8, K9 and K10. In both the formulations, T0 bearing only wheat flour (i.e. absence of rice or okara) served as the control; while S0 served as the formulation containing 100% soy okara alone (i.e. absence of rice and refined wheat flour). The products’ physical, proximate and organoleptic properties were evaluated. In Bora chaul-soy okara biscuits, bulk density ranged from 0.54±0.01 g/cm3 (B1) to 0.49±0.01 g/cm3 (B10) which were higher than T0 (0.42±0.01 g/cm3). Minimum spread ratio of samples was observed in S0 followed by B1 with B6 to B10 in close proximity to T0. In B1 to B10, ash content, crude protein and crude fibre content ranged within 2.20±0.02% to 1.96±0.03%, 12.36±0.13% to 5.89±0.17%, and 11.98±0.36% to 3.59±0.33%, respectively, and were higher than those of T0. Total carbohydrates and energy value were lowest in S0 and highest in B9 and B10. Likewise, Komol chaul-soy okara biscuits’ bulk density ranged from 0.56±0.00 g/cm3 (K1) to 0.50±0.01 g/cm3 (K10) and were higher than those of T0 and S0. Spread ratio of samples were intermediate to that found for T0 (maximum) and S0 (minimum), with K7 to K9 comparable with T0. Mineral content ranged from 2.21±0.02% to 1.94±0.01%, crude protein between 13.03±0.20% to 6.28±0.36%, crude fibre within 12.1±0.04% to 3.95±0.21% and total carbohydrates from 47±0.57% to 70.34±0.09%. Energy value was observed lowest in K4, and highest in K9 and K10, which were slightly lesser than that of T0. Based on sensory scores, it was deduced that replacement of soy okara upto 30% in Bora chaul biscuits and upto 40% in Komol chaul biscuits can result in satisfactory products. Production of these kind of nutrient-dense gluten-free baked goods would prove suitable for valorization of soy okara as-well-as provide fibre-rich snacking option for gluten sensitive consumers.EnglishThesis