The study was conducted to standardize the levels of defatted soy flour in composite flour for biscuit preparation. The defatted soy flour was incorporated in the traditional recipe to replace wheat flour at levels defatted soy flour by 0, 10, 20, and 30 percent in preparation of biscuits. Sugar was replaced by the Stevia and Date paste while traditional shortening was replaced by Olive oil. The prepared biscuits were evaluated for its physical, sensorial and nutritional properties. Result of sensory (appearance, color, flavor, texture, taste, and overall acceptability) evaluation of biscuits showed that 20% addition of defatted soy flour had higher overall acceptability, taste, texture and flavor. The nutritional value of the biscuit as determined through nutrient analysis-moisture (2.7), Protein (13.53), Fat (17.74), ash (1.75), and total energy (462.30) with 20 percent of defatted soy flour was comparable to control (wheat flour) biscuit.
Effect of guar gum on the rheological properties of dough, physico-chemical properties of bread, sensory characteristics of finished product and white bread quality was studied. At all levels of incorporation, there were increases water absorption from 61.2 to 64.5%, lowered the dough development time from 6.20 to 5.60 min, increased gluten development, increased dough stability, increased break down time from 37.3 to 40.5 min, higher the mixing tolerance index from 52.2 to 54.6 BTU and increased the elasticity i.e. 72.3 to 74.6 BU of the dough. The external characteristics like color of crust, symmetry, evenness, character of crust and aroma was improved linearly with increased the concentration of guar gum and also internal characteristics like color of crumb, taste and texture was improved.
The present study was carried out to assess the textural quality profile of goat milk fortified Paneer. Paneer was prepared using buffalo milk with different proportions of goat milk (viz., 25, 50 and 75%) and prepared Paneer was subjected to the textural analysis on TA-XT texture analyzer. On the basis on resulting graph, various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed that sample T 1 was superior in terms of overall textural profile compared to that of T 0 (control), T 2 and T 3 treatments. The incorporation of goat milk in the buffalo milk up to 25 per cent forms a good textural structure of the Paneer.
ABSTRACT...... In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T 1 , T 2 , T 3 , T 4 and T 5 were 8. 76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.
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