PREPARATION AND SHELF LIFE STUDY OF HIGH ENERGY BISCUITS

Abstract

High Energy Biscuits (HEB) is small baked bread or cakes that are supplemented with a premix of vitamins and minerals. HEB was prepared with 0, 5, 10, 15, 20 and 25 parts of soy flour with wheat flour to access the quality and acceptability of the biscuit. Thus prepared biscuits were subjected for sensory evaluation. The data obtained were statistically analyzed using two way ANOVA (no blocking) at 5% level of significance which showed there exists significant difference (P ≤ 0.05) in overall acceptability among the samples. Sample C (wheat flour: soy flour :: 90:10) got the highest mean sensory score. The best ratio i.e. sample C was used for final preparation of biscuits and thus prepared biscuits were packaged in P1 (laminate PET + BOPP) and P2 (laminate PET + metallic BOPP) and stored at 40˚C. The samples were subjected for sensory analysis and chemical analysis in every two weeks for 12 weeks. There was no significant difference (F pr.>0.05) in mean sensory score of samples at the zero week and last week for the color, flavor, crispness and taste of the biscuit with respect to the packaging material, while the texture and overall appearance were found to have significant difference (F pr.<0.05). The samples showed significant difference (Fpr.<0.05) in all sensory parameters with respect to the time of storage. The acid value (AV), showed no significant difference between the consecutive studies although initial value of 0.12 and the final 0.29 and 0.35 for laminate PET + BOPP and laminate PET + metallic BOPP respectively were different significantly. The peroxide value (PV) showed significant difference after 4 weeks. The final 12 weeks values of AV, and PV were found to be 0.29 and 0.35 mg KOH/ gm oil in laminate PET + BOPP and laminate PET + metallic BOPP respectively where as 1.18 and 1.4 meqv peroxide/kg fat in laminate PET + BOPP and laminate PET + metallic BOPP respectively which was below the standard unacceptable level. The self-life study through the rate of increment of acid value and peroxide value, storage life up to 11.5 months and 15.5 months at 40˚C was determined for sample P1 (laminate PET + BOPP) and P2 (laminate PET + metallic BOPP) respectively. Thus soy flour can be successfully used up to 10 parts with wheat flour. The iron, magnesium, calcium and ascorbic acid content were higher than specified by WFP.