Effect of incorporation of wheat flour and soy flour on nutritional and sensory quality of bun fortified with water chestnut powder

Abstract

The research study was conducted to evaluate the quality character of wheat flour – soy flour-water chestnut powder enriched bun which could be used as a protein fiber supplemented cereal baked food in this study wheat flour and soy flour at different level’s that is 15% (T3), 10%(T2), 5%(T1) and without soy flour was kept as control (T0). Water chestnut was added in bun with different levels. Bun were analyzed for sensory parameters result’s from organoleptic evaluation indicate that good quality bun T2 can be prepared by substituting wheat flour with 10% soy flour and addition of 10% water chestnut flour may affect the backing quality.