Effect of incorporation of defatted soy flour on the quality of biscuits

Biscuits prepared from the blends containing varying proportions (0, 10, 20, 30, 40, 50%) of defatted soy flour (DSF), using the traditional creamery method were evaluated for dia, thickness, spread ratio, spread factor, hardness and sensory characteristics. The thickness of soy-fortified biscuits increased, whereas diam spread ratio and spread factor of biscuits decreased with the increasing level of DSF. The sensory results showed that a maximum of 20% DSF can be incorporated to prepare acceptable quality biscuits.