EFFECT OF ADDED FERMENTED JACKBEAN FLOUR AND JACKBEAN PROTEIN CONCENTRATE ON THE QUALITY OF SHORTBREAD BISCUIT

The study evaluated the effect added fermented jackbean flour (FJF) and jackbean protein concentrate (JPC) on quality of shortbread biscuit. Clean jackbean seeds were soaked in excess cold water (1:3 w/w basis) for 2 hours and dehulled manually to get seed dhals. The dhals were divided into two batches (1200 g each) and one batch resoaked in fresh cold water for another 14 h to ferment. This was washed, sun-dried (48 h), oven-dried (55°C, 72 h) and milled into fine FTF flour. The second batch was dehulled, sundried (48 h), oven-dried (55°C, 48 h) and then coarsely milled. This was defatted using n-haxane, oven dried (55°C, 24 h) and re-milled into fine flour. Flour was dispersed in phosphate buffer (1:3, w/v) (pH of 4.5), stirred for 20 min. and centrifuged (1500 ipm, 20 min). The residue (JPC) was re-extracted in a fresh phosphate buffer solution and oven-dried (5jC, 48 h) before use. FJF and JPC had high contents of protein (15.95 - 30.31%) and mineral (3.2 - 5.54%), and affected physicochemical and sensory properties of biscuits. Added 20 % JPC significantly (p< 0.05) improved mineral contents (9.55 to 11.87%), protein from 8.41 to 19.71 % and fat from 18.39 % to 48.45 % in biscuit samples. The FJF and JPC did not affect spread ratio, spread factor and bulk density of biscuits but significantly (p< 0.05) improved sensory attributes of biscuits. Biscuit with 20% JPC was the most preferred among assessors.