Development of soy-fortified biscuits : III. Standardization of baking powder, skim milk powder, sodium stearoyl-2-lactylate and glyceryl mono stearate levels

Soy biscuits were first standardized with baking powder (0.5, 0.8, 1.1 and 1.4%) and skim-milk powder (0.8, 1.6, 2.3 and 3.1%) levels, using the traditional creamery method. On the basis of good spread ratio and maximum overall acceptability score, baking powder at 0.8% level and skim milk powder (SMP) at 1.6% level were incorporated in the formulation of soy biscuits. Then optimum levels of Sodium Stearoyl-2-Lactylate (SSL) (0.3 or 0.5%) and Glyceryl Mono Stearate (GMS) (0.5, 0.75 or 1.0%) were incorporated in the formulation with three different levels of fat (20,25 and 30%). The spread ratio and overall acceptability increased, whereas hardness of the product decreased with increasing levels of SSL or GMS, irrespective of fat levels. Further, on the basis of maximum spread ratio and acceptability scores, SSL and GMS in soy biscuits were standardized at 0.5 and 1.0% levels, respectively. It was observed that both SSL and GMS could be used as shortening replacer in soy biscuits, since biscuits containing 25% fat with standardized levels of GMS and SSL had almost the same quality characteristics as those of biscuits containing 30% fat without emulsifiers.