The Functional and Sensory Evaluation of Biscuits Produced from Wheat, Defatted Soybean and Coconut Flour

Abstract

Aims: The functional and sensory properties of biscuits produced from wheat flour, defatted soybeans and coconut flour were investigated to determine its quality and acceptability. Study Design: The flour blends were formulated as sample A (100% wheat flour), sample B (80% wheat flour + 10% defatted soybean flour + 10% defatted coconut flour), and sample C (60% wheat flour to 20% defatted soybean flour, + 20% defatted coconut flour) respectively. Place and Duration of Study: Department of Food Technology, Auchi Polytechnic, Auchi, Edo State; for a duration of 2 months, between August to October, 2014. Methodology: The biscuit was baked using the straight dough method described by Chuahan et al. (1992). Sensory evaluation was determined according to the methods described by Ihekoronye and Ngoddy, (1985). Physicochemical evaluation was determined by the method described by AOAC (1990). Results: The result of the sensory analysis recorded sample C as the most acceptable in all the qualities (color, taste, texture and general acceptability). The functional properties recorded sample B as the highest in bulk density with a mean score value of 46.27, while A and C recorded 26.71 and 26.67 respectively. Sample B recorded the highest solubility value at 73.62% while sample A and B recorded 69.14% and 57.24%. Sample C recorded the highest swelling capacity [87.97%], while sample A and B recorded 65.96% and 61.18% respectively. Sample C recorded the highest water absorption capacity [14.38%] while sample A and B recorded 12.37% and 12.60% respectively. Conclusion: This research was therefore aimed at producing quality and acceptable biscuits from wheat flour, defatted soybean flour and defatted coconut flours. The potential of coconut and defatted soybean flour in biscuit production was also determined in this research.