Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W 100 ), 85:5:5:5 (W 85 ), 70:10:10:10 (W 70 ) and 55:15:15:15 (W 55 ), respectively. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the incorporation of other flours with wheat flour. Overall acceptability for composite flour biscuits was awarded highest score for W 55 followed by W 70 and W 85 as compared to control biscuits. All biscuits coincided in the range of ‘like moderately’ to ‘like very much’ for composite flours biscuits while ‘like slightly’ to like moderately’ for control biscuits.