Sensory and nutritional evaluation of soy supplemented nutritious baked products

Three popular baked products bread, biscuit and cake were prepared using 100% whole wheat flour (WWF) (Type-1) and 85% WWF + 15% soy flour (SF) (Type-II). Sensory and nutritional evaluation of all products was done by using standard methods. Incorporation of soy flour in different products did not affect the sensory characteristics; all products were acceptable to the judges in terms of colour, appearance, texture and taste. As aresult, Type-II bread, cake and biscuit were adjudged as satisfactory, satisfactory and liked very much, respectively by the judges. Incorporation of SF in the recipes significantly increased the protein, fat, crude fibre, ash, total dietary fibre, total sugar, calcium, phosphorus, iron and zinc contents of bread, biscuit and cake. 32–33% increase in protein content of Type-II bread and biscuit and 17% increase in protein content of Type-II cake was witnessed as compared to WWF based products.