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Dalal, S. D.
- Quality Characteristics of Rusk Prepared from Soybean and Oat Based Composite Flour
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Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 418-425Abstract
Present work have been undertaken to formulate and evaluate the qualities of composite flour based rusk incorporation with soybean and oat flour. The rusk is prepared from replacement with wheat flour. Five treatments were used with sample code T0 (100:00:00), T1 (90:05:05), T2(80:10:10), T3 (70:15:15) and T4 (60:20:20) i.e. 0, 5-5, 10-10, 15-15 and 20-20 per cent replacement of soybean and oat flour with wheat flour. The prepared composite flour based rusk was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 10-10 per cent soybean and oat got the highest score as compared to other treatments. Hence, this proportion was used for further study of nutritional analysis and it’s found better result in protein, fat, carbohydrate and fibre. It was concluded that from the research composite flour based rusk sample T2 containing 80 per cent wheat and 20-20 per cent soybean and oat flour was most desirable in terms of sensory and nutritional quality profile.Keywords
Composite Flour, Protein, Soybean, Sensory Evaluation, Rusk.
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