EFFECT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BISCUIT INCORPORATED WITH SOYMILK DERIVED FROM BLACK AND YELLOW SOYBEANS

Abstract

This study aimed to evaluate the effects of substituting water with soymilk obtained from black and yellow soybeans on the physicochemical and sensory properties of biscuits. Soaked black and yellow soybean were grinded using mechanical blender in the ratio of soybean: water as 1:4 w/v, 1:5 w/v, 1:6 w/v. Soymilk obtain from black soybean were coded B1 (1:4), B2 (1:5), B3 (1:6) and soymilk obtained from yellow soybean were coded Y1 (1:4), Y2 (1:5), Y3 (1:6) as per above mentioned ratio. A simple lattice design used to obtain formulation from Design Expert version 13 and seven formulations were obtained and biscuits were coded as Control C, B1, B2, B3, Y1, Y2 and Y3 respectively using normal water and soymilk obtained from black and yellow soybean in different proportion of soybean and water. Dough was made using whole wheat flour, sugar, fat, salt, sodium bicarbonate and soymilk as the replacement of water. Prepared biscuits were subjected to sensory evaluation, and the results were statistically analyzed using one-way ANOVA at a 5% significance level. Proximate analyses were conducted for both the control and soymilk-incorporated biscuits. Based on statistical analysis formulation have significant effect on sensory quality of biscuit prepared. Among the samples, biscuit Y2 and B3 were significantly superior than other formulation. The best biscuits were statistically different from each other at 5% level of significance. The cost calculation showed 100g of soymilk incorporated biscuit cost NRs. 31.60.