1Agriculture Science Centre, Guru Angad Dev Veterinary and Animal Sciences University, Booh, Harike Pattan, Tarn Taran-143 412, Punjab, India
2Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Dudhsagar Dairy Campus, Mehsana-384 002, Gujarat, India
3Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144 411, Punjab, India
4Indira Gandhi National Open University, Nirman Campus of Education, Research and Training, Sunam, Sangrur-148 028, Punjab, India
*Corresponding Author: Priya Singla, Indira Gandhi National Open University, Nirman Campus of Education, Research and Training, Sunam, Sangrur-148 028, Punjab, India, Email: priya1988@pau.edu
Online published on 2 July, 2025.
Assortment of Cereal-legume flour has been gaining attention nowadays for being a promising meat analogue for vegetarian population. Biscuits containing defatted soya flour (DSF), wheat flour (WF) and nutraceutical ingredients were developed for improved protein quality.
T1, T2 and T3 were standardized at 60, 50 and 40% DSF levels to WF against T0 (100% WF). T3 was finalized for assorted nutraceutical biscuits (T4 and T5) and half portion of DSF was replaced with nutraceutical ingredients. Treatments and raw ingredients were analyzed for trypsin inhibitor, amino acid content and in vitro protein digestibility.
T4 was the highly acceptable treatment. A significantly (p<0.05) higher lysine and methionine contents were found in assorted nutraceutical biscuits than the control samples. in vitro protein digestibility was also higher in T4 and T5. Diverse nutraceuticals can be used in assortment of value added biscuits to obtain quality protein characteristics.
Assorted nutraceutical biscuits, Chemical characteristics, Process optimization, Sensory evaluation
