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C. A. Serrem, H. L. Kock and J. R. N. Taylor, “Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified with Defatted Soy Flour,” International Journal of Food Science and Technology, Vol. 46, No. 1, 2011, pp. 74-83. doi:10.1111/j.1365-2621.2010.02451.x

has been cited by the following article:

• TITLE: Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

  AUTHORS: Deep Narayan Yadav, Neharika Thakur, Kappat Valiyapeediyekkal Sunooj

  KEYWORDS: De-Oiled Peanut Meal Flour; DPMF Fortified Biscuits; Texture Analysis; Sensory Evaluation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.4, April 18, 2012

  ABSTRACT: Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.