ICAR Research Data Repository for Knowledge Management
Effect of incorporation of defatted soyflour on the quality of sweet biscuits
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Effect of incorporation of defatted soyflour on the quality of sweet biscuits
Not Available |
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| Creator |
AP Gandhi, Nichiket KOTWALIWALE, Jolly KAWALKAR, DC Srivastav, VS Parihar, P Raghu Nadh
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| Subject |
Not Available
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| Description |
Not Available
Replacement of wheat flour up to 40 % level with defatted soyflour in the standard sweet biscuits recipe increased the protein content from 6.5 to 14.8%, bending hardness from 3.60 to 9.85 N. and cutting hardness from 6.02 to 23.04 N of the biscuits. Sensory evaluation results showed that all of the biscuits from various blends were acceptable with no significant differences among them. Not Available |
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| Date |
2017-01-08T12:15:04Z
2017-01-08T12:15:04Z 2001 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/1112 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Association of Food Scientists and Technologists
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