Development of functional biscuit with wheat flour, soy flour and banana rhizome starch

Abstract

The research intended to explore the possibility of fortifying the soy flour and banana rhizome starch to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Soybean has been used in various foods to mitigate the shortage of protein supplies. Supplementation of banana rhizome starch and soy flour with wheat flour was tried at (1:20:79), (2:25:73), (3:30:67), (4:35:61) and (0:0:100) different ratios. The biscuits were evaluated for its quality on the basis of proximate analysis and sensory test. In nutrient estimation of biscuits, protein content was maximum(16.90%) in treatment T4, fat content was highest (21.59%) in treatment T4, moisture content was found maximum (4.00%) in control treatment T5, and the ash content was highest (1.55%) in treatment T4. It is evident from the experiment that biscuits can be made with substitution of soy flour upto 25% with 2% level of banana rhizome starch without adversely affecting the sensory characteristic of biscuit.