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"DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF SOYA FORTIFIED THERAPEUTIC BISCUITS"

KrishiKosh

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Title "DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF SOYA FORTIFIED THERAPEUTIC BISCUITS"
 
Creator Ambadasrao, Kalambarkar Venkatesh
 
Contributor Patel, S.
 
Subject DEVELOPMENT, PRODUCTION, SOYA FORTIFIED THERAPEUTIC BISCUITS
 
Description In India, bakery products especially, biscuits are gaining wide popularity
as processed foods in rural as well as urban areas among people of all age groups.
As now a days, soya biscuits are being considered to be the most efficacious
means of delivering supplementary nutrition to the weaker and the vulnerable
section who are suffering from protein calorie malnutrition.
Efforts has been made to develop process technology for preparation soya
flour (full fat and defatted ), okara and wheat bran fortified therapeutic biscuits
using two types of emulsifiers viz., Glycerol Mono stearate (GMS) and Guar
Gum (GG) at various levels viz. 0.2, 0.4, 0.6, 0.8, and 1.0 per cent. The biscuits
lias been evaluated using 9 point hedonic scale for different parameters like
appearance, colour, texture, flavour, mouthfeel, and overall acceptability. The
optimization of ingredients for preparation of soya, okara and wheat bran
fortified therapeutic biscuits has been done on the basis of orgonaloeptic studies.
The storage of therapeutic biscuits has been carried out in various packaging
materials such as High Density Polyethylene (HDPE), Low Density Polyethylene
(LDPE) and aluminum foil.
Incorporation of soya flour in biscuits at 30 per cent (baker's) level
doubles the protein content of sweet biscuit. The physical characteristics of
biscuits, such as weight, diameter, spread ratio and volume increased and
thickness, percentage spread factor, density and volumetric expansion ratio
decreased on incorporation of GMS and GG. The mean scores for soya, okara
and wheat bran fortified biscuits reveals that 30 per cent soya flour, 40 per cent
okara and 25 per cent wheat bran fortification are acceptable by the panelists. The
storage studies on soya, okara and wheat bran fortified biscuits indicated that the
mean score of all the quality attributes as well as acceptability decreased
gradually in all the cases irrespective of packaging material. Aluminum foil was
better mode of packaging the biscuits during storage than HDPE and LDPE.
Economic study reveals that, the cost of soya fortified biscuits was almost same
as the glucose biscuits (Rs. 40.00 per kg) assuming 15 per cent profit margin and
having better nutritional advantages.
 
Date 2016-03-01T11:56:06Z
2016-03-01T11:56:06Z
2001
 
Type Thesis
 
Identifier 106p.
http://krishikosh.egranth.ac.in/handle/1/64542
 
Language en
 
Format application/pdf
 
Publisher Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.)