pulse flour biscuits vs wheat flour flour biscuits
The effect of replacing wheat flour with dried pea and red gram flours on the nutritional and sensory quality of the biscuits was studied. Protein contents of biscuits increased as the level of pulse flours increased in the formulations. The protein content increased from 5.1% (control biscuits) to 8.2% and 9.0% with replacement of 30% of wheat flour with dried pea and red gram, respectively. Addition of pulse flour upto 20% did not show significant effect on the texture and flavour attributes of biscuits. Biscuits made with supplementation of red gram flour were harder and required higher compression force. The biscuits made from 10% dried pea scored the highest for texture and flavour. Thickness, diameter and spread ratio of biscuits containing different levels of pulse flours were significantly different from control sample. Sensory evaluation scores suggested that acceptable biscuits could be prepared from wheat flour supplemented with dried pea and red gram flours upto a level of 20%.
INTRODUCTION
Nutritional deficiencies have been a major area of concern for the nutritionist and scientist
across the world (Subbulakshmi and Naik, 1999). These deficiencies may include protein
energy malnutrition to micronutrient malnutrition e. g. anaemia and iodine deficiency disorder
(Peter, 1994). Protein/energy rich foods are quite a good economical source of nutrition, for
people of lower income groups and vulnerable groups like pregnant, nursing mothers, young
children owing to their low cost, enhanced nutrition and balancing of diet (Devi et al., 2000).
Pulses are good economical source of protein and hence provide great potential for protein
fortification. Good eating quality of bakery products like biscuits makes large scale production
and distribution possible and so provides potential for protein fortification (Vaidehi et al., 1985;
Rajput et al., 1988; Singh et al., 1993) and other nutritional improvements particularly for the
elderly and low income group and also for children feeding programmes. It was, therefore,
considered appropriate to develop protein-rich biscuits with supplementation of wheat flour
with dried pea and red gram.
MATERIALS AND METHODS
Wheat variety WH-542 was procured from Haryana State Seed Farm in a single lot and stored
under suitable environment for this study. Wheat grains were stored at 4°C prior to milling.
Tempering of grains was done for 24 h to attain 16% moisture level. Grains were milled on a
laboratory mill into straight-grade flour after tempering. All flour samples were packed in
| Specialty | Crunchy, Crispy |
|---|---|
| Weight | 250 Grams |
| Brand | Foods.shopkruz |
| Package Information | Jar |
| Manufacturer | foods.shopkruz |
| Net Quantity | 250.0 gram |
| Product Dimensions | 12 x 12 x 18 cm; 250 Grams |
| Country of Origin | India |
