Development of functional biscuit from soy flour &rice bran

The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional analysis to evaluate the suitability of biscuit for consumption. The width of biscuit decreases from 44 to 36.2 with increasing in the level of substitution of composite flour of rice bran and soya. Similar tread shown by spread radio. However, biscuit thickness increases from 9.2 to 10.6 with increasing level of substitution. Nine-Point Hedonic Score System was used for sensory evaluation of prepared biscuit which is generally decreases with increasing the level of substitution. From overall acceptability rating, 15% soy flour +15% rice bran incorporated biscuit obtained the highest rating compare to other treatments. At p≤0.05, there were no significant difference between the control treatment and best rated supplemented biscuit (70:15:15) in general preference of sensory rating. Nutritional evaluation of best rated supplemented biscuit were protein (15.7%), fat (19.5%), fiber (2.2%), moisture (3.6%). Thus supplementation of soy flour and rice bran at 15% level each, would improve the nutritional quality without adversely affecting the sensory parameters. © 2011 Universal Research Publications. All rights reserved