Development of protein enriched biscuit fortified with green gram flour

Abstract

Supplementation of food is of current interest because of increasing nutritional awareness among consumers. Supplementation with legumes is one way to meet the protein needs particularly with the help of baked foods. Supplementation of wheat flour with green gram flour was tried at 30, 40, 50, 60 per cent levels along with sugar, skimmed milk powder, fat and baking powder to improve the nutritional and sensory quality of biscuits. Results of baked biscuits revealed that the thickness (cm) was increased and diameter (cm) was decreased up to 60 per cent level of incorporation of green gram flour. Therefore spread ratio was decreased with increased the incorporation of green gram flour in formulation. However green gram dhal flour 30-60 per cent incorporation improved protein, fat and ash content of biscuits. The value of protein and fat content was decreased during storage but value of ash content was almost constant during storage. Moisture content of fortified biscuits was more than controlled biscuits and it was increased during storage. The sensory analysis of 50 per cent green gram dhal flour incorporated biscuit up to 30 days was accepted by panel judges on the basis of nine point hedonic scale. Thus supplementation of refined wheat flour with green gram flour 30-60 per cent level, not only improve protein quality but also improved overall acceptability and sensory parameter in final product. Two types of packaging materials, high density polyethylene and low density polyethylene was used for packaging of biscuits in which high density polyethylene was more accepted because it was less permeable to gas and moisture as well as increased the storage period of biscuits.

Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits

“…Four semi-sweet biscuit samples were formulated replacing 25%, 50%, 75% and 100% of refined wheat flour with finger millet flour according to the methods described by Mridula et al (2007) and Shukla et al (2016) with relevant modifications. Biscuits prepared using 100% refined wheat flour were considered as the control.…”

“…Therefore, to improve the nutritive value of biscuits, refined wheat flour has to be replaced with flours of better nutritive quality. Several previous studies have indicated that replacement of refined wheat flour completely or partially with flours of better nutritive quality results in biscuits with improved nutritive values and acceptable sensory characteristics (Adebiyi et al., 2017; Balloi, 2010; Jauharah et al., 2014; Shukla et al., 2016; Srivastava et al., 2012).…”

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

“…The product with the highest moisture content is product 503, and this can be attributed to the groundnut; a legume used in the fortification. Shukla and Gautam (2016), reported a similar trend in the moisture contents of biscuits fortified with green gram flour. However, the low moisture content in product 502 could be an indicator for longer shelf life (Alamu et al, 2019b).…”

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics

“…Since these amino acids are lacking in some other sources of vegetable proteins such as soybean, sesame seed flour can be added to recipes to provide important nutrient balance for human nutrition [14]. Supplementation of food is of current interest because of increasing nutritional awareness among consumers and it is one way to meet the protein needs especially with the help of baked foods [15].…”