Shiv Kumar, Rekha and Lalan Kr Sinha
Soy based biscuits were developed by incorporation of millet (kodo and kutki) flour at 70, 80, 90 and 100% level for increasing protein content of biscuit and utilization of millet. When millet flour was fortified with soy flour it gives high level of protein of 11.88% of biscuit for 70% kodo flour incorporation, it was much higher than that of 5.09% for control biscuits. Fat content increased from 11.98% for control biscuits to 14.82 % for 100% kodo incorporation soy based kodo biscuits. Protein and fat values of kutki biscuits is slightly higher than the kodo biscuits; its protein value was 12.07% for 70% incorporation to soy based kutki biscuits, much higher than the 5.3% for control biscuits. Fat content is increased with increasing incorporation level of kutki flour from 12.08% for control biscuits to 15.18% for 100% soy based kutki biscuits. The sensory analysis indicated that the 70% kodo and 90% kutki biscuits were the best on the basis of overall acceptability on the 9- point hedonic scale. Effect of incorporation level of millet flour in soy based biscuit on the physical characteristics such as spread ratio, % spread factor, weight, density and moisture content increased whereas diameter, thickness, volumetric expansion ratio and volume decreased with increasing incorporation level of millet flour. As the level of substitution of millet flour increases the yellowness index decreases and whiteness index increases for soy fortified kodo biscuits whereas yellowness index increases and whiteness index decreases for soy fortified kutki biscuits. Cutting force increased whereas firmness decreased due to incorporation of millet flour.
