Pasting Behaviors of Starch and Protein in Soy Flour-Enriched Composite Flours on Quality of Biscuits

Rapid visco analysis of starch and protein pasting behaviors of wheat maida (V1), ragi (V2), soy (V3) flours was compared with the composite flours including 95% wheat maida, 5% soy flour (V4) and 85% wheat maida, 5% soy flour, 10% ragi flours (V5). The overall starch pasting property of V1 was found to be significantly (P < 0.05) higher than V2, V3, V4 and V5 flours. However, the protein pasting viscosity of V4 and V5 was found to be not significant (P > 0.05) when compared against V1 correlating the result of the biscuits prepared from V4, V5 having no significant difference when compared with that prepared from V1. This result proves that input of protein pasting behavior may contribute with the starch pasting property in the quality hitherto expanding the scope of partial substitution for wheat maida with soy flour in the preparation of biscuits. PRACTICAL APPLICATION Soy flour is vastly ascribed for its incorporation in food industry for the production of protein-rich products, which attains higher marketability among the health-sensitized population. However, the success of attaining the sensorial quality of composite products identical to that of basic products though deficient in wholesome nutrition is still a challenge in the food market. As the scope of the study pertains to provide biscuits, which could be prepared from composite flours as the composition of biscuits like bakery products are on a rise. As the quality of the biscuits is entwined upon the pasting behaviors of the flours, it was decided for an incorporation of composite flour including ragi and soy flour, which would help in enhancing the variety in the angle of the taste, innovation and nutrition. Such composite flour incorporation will also augment consumption of the multigrain foods ensuing in improved intake of health enhancing components.