STUDIES ON HIGH PROTEIN SOYA BISCUIT Acharya NG Ranga Agricultural University ...

96 Pages·2016·0.46 MB·English

STUDIES ON HIGH PROTEIN SOYA BISCUIT

By
SUDHEER MARAM
B.Tech (Agricultural Engineering)

THESIS SUBMITTED TO
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF SCIENCE IN FOOD SCIENCE &
TECHNOLOGY

POST GRADUATE AND RESEARCH CENTER
DEPARTMENT OF FOODS AND NUTRITION
Acharya N. G. Ranga Agricultural University
Rajendranagar, Hyderabad – 500030

September 2004
CERTIFICATE
Mr. SUDHEER MARAM has satisfactorily prosecuted the course of
research and that the thesis entitled, “STUDIES ON HIGH PROTEIN SOYA
BISCUIT” submitted, is the result of original research work and is of sufficiently
high standard to warrant its presentation to the examination, I also certify that the
thesis or part thereof has not been previously submitted by him for a degree of any
university.

Date : (VIJAYA KHADER)
Place : Hyderabad Major Advisor
CERTIFICATE

This is to certify that the thesis entitled “STUDIES ON HIGH PROTEIN
SOYA BISCUIT” submitted in partial fulfillment of the requirement for the degree
of MASTER OF SCIENCE IN FOOD SCIENCE & TECHNOLOGY of the
Acharya N.G. Ranga Agricultural University, Hyderabad is record of the bonafide
research work carried out by Mr. SUDHEER MARAM under my guidance and
supervision. The subject of the thesis has been approved by the student’s Advisory
Committee.
No part of the thesis has been submitted for any degree or diploma. The
published part has been fully acknowledge by the author of the thesis.

(VIJAYA KHADER)
Chairman of the Advisory Committee

Thesis approved by the Student’s advisory committee.
Chairman : Dr. (Mrs.) VIJAYA KHADER
Dean of Home Science
Acharya N.G. Ranga Agril. University
Rajendranagar, Hyderabad.

Member : Dr. C. GOPALA RAO
Prof. & University Head
Department of Agricultural Engineering
College of Agriculture
Rajendranagar, Hyderabad.

Member : Prof. R. B. RAO
Chairman,
M/s Uttam Biscuit Company (P) Ltd.,
104, Sreenivasa Towers
Begumpet, Hyderabad.
DECLARATION

I, Mr. SUDHEER MARAM, hereby declare that the thesis entitled
“STUDIES ON HIGH PROTEIN SOYA BISCUIT” submitted to Acharya N. G.
Ranga Agricultural University for the degree of MASTER OF SCIENCE IN
FOOD SCIENCE & TECHNOLOGY, is a result of the original research work
done by me. I also declare that the thesis or part thereof has not been published
earlier elsewhere in any manner.

Date : (SUDHEER MARAM)
Place: Hyderabad
LIST OF CONTENTS

Chapter Title Page No.
No.

I INTRODUCTION

II REVIEW OF LITERATURE

III MATERIALS AND METHODS

IV RESULTS AND DISCUSSION

V SUMMARY AND CONCLUSIONS

LITERATURE CITED

APPENDICES
LIST OF TABLES

TABLE PAGE
TITLE
NO. NO.
1 Essential amino acid composition of defatted soy

flour
2 Dietary fiber composition of soybean
3 Dietary fiber content in soy and other foods
4
5
6
7
8
9
10
11
12
13

LIST OF ILLUSTRATIONS

FIG. PAGE
TITLE
NO. NO.
1 Some medicinal compounds in vegetable oil byproducts
2 Schematic representation of the study
3 Change in per cent spread factor with incorporation of

FFSF at different levels
4 Change in hardness with incorporation of FFSF at different

levels
5a Evaluation of sensory characteristics for soy fortified

biscuits in urban areas
5b Evaluation of sensory characteristics for soy fortified

biscuits in urban areas
6a Evaluation of sensory characteristics for soy fortified

biscuits in rural areas
6b Evaluation of sensory characteristics for soy fortified

biscuits in rural areas
7 Change in moisture content, protein and fat with

incorporation of FFSF at different levels
8 Change in ash and curde fiber content with incorporation

of FFSF at different levels
9 Changes in carbohydrate content with incorporation of

FFSF at different levels
10 Changes in calorific value with incorporation of FFSF at

different levels
11 Change in calcium and iron content with incorporation of

FFSF at different levels
12 Changes in dietary fiber content with incorporation of

FFSF at different levels
13 Changes in isoflvone content with incorporation of FFSF

at different levels

LIST OF APPENDICES

APPENDIX
TITLE PAGE NO
NO
I Score card for sensory evaluation
II Score card for sensory evaluation
III Moisture
IV Protein
V Crude fat
VI Crude fiber
VII Ash
VIII Calcium
IX Iron
X Dietary fiber
XI Isoflavone

LIST OF PLATES

PLATE NO TITLE PAGE NO
I
II
LIST OF ABBREVIATIONS
% Per Cent
< Less than
> Greater than
AOAC Official methods of Analytical Chemists
BMD Bone Mineral Density
CHO Carbohydrates
cm Centimeter
D Diameter
FFSF Full fat soy flour
Fig. Figure
g Gram
HDL High density lipoprotein
HPLC High performance liquid chromatography
K cal Kilo calories
Kg Kilo gram
LDL Low density lipoprotein
mg Milligram
min Minute
ml Milliliter
mm Millimeter
N Newtons
Rs Rupees
SD Standard deviation
SMP Sodium mono phosphate
T Thickness
wt Weight
ppm parts per million
ACKNOWLEDGEMENTS
First and foremost, I offer my obeisance to the Almighty for having bestowed
His grace.
I express my esteem regards and sincere gratitude, respect and heartful
thanks to Dr. (Mrs.) N. Lakshmidevi, Associate Professor, Department of Foods
and Nutrition, Post Graduate and Research Center, Rajendranagar, Hyderabad,
chairman of my advisory committee for her meticulous guidance, untiring interest,
constant encouragement and transcendent suggestions during the course of work.
I place on record with deep sense of gratitude and respect, my heartfelt
thanks to Dr. (Mrs.) S. Shoba, Associate Professor, Department of Foods and
Nutrition, Post Graduate and Research Center, Rajendranagar, Hyderabad and Dr.
K. Kondal Reddy, Associate Professor, Department of Livestock Products
Technology, College of Veterinary Science, Rajendranagar, Hyderabad, members of
my advisory committee for their valuable suggestions, able guidance and
encouragement to complete my research work.
I am profoundly indebted to Dr. (Mrs.) Vijaya Khader, Dean, College of
Home Science, Acharya N. G. Ranga Agricultural University and Dr. (Mrs.) V.
Vimala, Professor and University Head, Department of Foods and Nutrition, Post
Graduate and Research Center, Rajendranagar, Hyderabad for providing me a
milieu in the form of necessary facilities conducive enough to my research work
completion.