Food Science Research Journal

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Quality Characteristics of Rusk Prepared from Soybean and Oat Based Composite Flour


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1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
     

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Present work have been undertaken to formulate and evaluate the qualities of composite flour based rusk incorporation with soybean and oat flour. The rusk is prepared from replacement with wheat flour. Five treatments were used with sample code T0 (100:00:00), T1 (90:05:05), T2(80:10:10), T3 (70:15:15) and T4 (60:20:20) i.e. 0, 5-5, 10-10, 15-15 and 20-20 per cent replacement of soybean and oat flour with wheat flour. The prepared composite flour based rusk was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 10-10 per cent soybean and oat got the highest score as compared to other treatments. Hence, this proportion was used for further study of nutritional analysis and it’s found better result in protein, fat, carbohydrate and fibre. It was concluded that from the research composite flour based rusk sample T2 containing 80 per cent wheat and 20-20 per cent soybean and oat flour was most desirable in terms of sensory and nutritional quality profile.

Keywords

Composite Flour, Protein, Soybean, Sensory Evaluation, Rusk.
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  • Quality Characteristics of Rusk Prepared from Soybean and Oat Based Composite Flour

Abstract Views: 245  |  PDF Views: 0

Authors

S. D. Dalal
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
S. B. Dabhade
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
D. T. Bornare
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
K. P. Babar
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India

Abstract


Present work have been undertaken to formulate and evaluate the qualities of composite flour based rusk incorporation with soybean and oat flour. The rusk is prepared from replacement with wheat flour. Five treatments were used with sample code T0 (100:00:00), T1 (90:05:05), T2(80:10:10), T3 (70:15:15) and T4 (60:20:20) i.e. 0, 5-5, 10-10, 15-15 and 20-20 per cent replacement of soybean and oat flour with wheat flour. The prepared composite flour based rusk was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 10-10 per cent soybean and oat got the highest score as compared to other treatments. Hence, this proportion was used for further study of nutritional analysis and it’s found better result in protein, fat, carbohydrate and fibre. It was concluded that from the research composite flour based rusk sample T2 containing 80 per cent wheat and 20-20 per cent soybean and oat flour was most desirable in terms of sensory and nutritional quality profile.

Keywords


Composite Flour, Protein, Soybean, Sensory Evaluation, Rusk.

References