Nutritional analysis of bread and biscuits developed using germinated soybean (Gycine max) flour
2021
Kaur, Harmeen | Kaur, Navjot
Value added bakery products were developed using germinated soybean four from three different soybean varieties i.e. SL 525, SL 744 and SL 958. Refned four was substituted with germinated soybean four at 10, 20 and 30 percent for development of biscuits and bread. Among varieties, biscuits were highly acceptable at 30 percent and bread was highly acceptable at 20 percent for SL 958. Bakery products prepared from different germinated soybean varieties showed a signifcant increase in protein content. Amino acids, minerals and in vitro protein digestibility was also enhanced. Storage period of biscuits can be till two weeks while bread has a shelf life of 4–5 days. Soybean four can be an economical alternative for refned four in bakery products for future industrial commercialization. Further awareness regarding nutrient composition and utilization of the germinated soybean four in the daily diet needs to be generated.
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