Shorl CommunicaJion
R.B.• Rojor,
D.K. nOlllpklns..
PROTEIN ENRICHMENT OF BISCUITS
B.R;Rao AND COOKIES
,,:; I.!
India being the second largest and most densely
populated counuy,the pressure on land out·put is
gre;uerand hence an average Indian does not get a
' t~lIy nutritious diet. This has resulted in protein
calOrie malnutrition. widely prevalent amongst the
lower Income populace of the Counuy. The survey
Uilcen up by ICMR clearly indicates that majority of
children do not get sufficient calories to Culm their
.mi.nimum nulrilional requirements. Alleast 60% of
chIJdren between the age group of one to six years
sufrer from nutritional ariaemia.
Milk although is considered to be a good source
of quality protein but it is produced in insufficient
quantity. It therefore becomes imperative to make
best use of locally available protein rich resOIm::es
whiCh includes soyabean (recently recognized as rich
source (if quality protein) for the manufacture of
l()w cost nulritious protein supplements such as snack
food or biSCUits.
Biscuit is a versatile food and serves equally
weir for children and adults. It can be softened with
Water to serve as weaning food or eaten dry as snack.
suCh a product represents a useful means of supple..
I'nc,nting the diet of any section of the population
c;spcciaUy to meet the requirement of protein to a
greater extent. It can be made readily available at low
cost and usually has a good shelf life.
tJ,se of milk proteins
Efforts have been made in the past to devclC>p
protein· rich biscuiLs using milk and milk produCLs
'including milk byl'roduCLs. Lactissa (1962) patented
art edible dried milk product which related to a solid
. ..
Division or Daily TochnololY, Naticna1 Dairy Re.scardl
In.WVIC, Kamal 132001
PP.()19
645
dry milk product in the Conn of a crisp and porous.
solid plate having appearance of biscuits. Chapman
el al (1966) reported the produclion ofNewZeaUm4
milk biscuit, using dried whole mi~ matute child·
dar cheese and dried whey wilh sah and slightly -
acidified water 10 raise the moisture contcilt of Ihc
mix to 20%. the same author (1968) repottOO lhe
manufacture of New Zealand whole milk biScuit on
a pilot plant scale, using chocolate and fruit flavours
in which a little sucrose was added. Deininger and
Wolf (1975) patented a process for the manufil¢ture
of dietetic biscuits wllh high protein content. low tat
and very low carbohydrate, by mixing 1 part (by
weight) edible fal, 0.2 parts lecithin. I.S - 4 paris
proteinous substances. e.g. dried sldm milk having'a .
protein content of 60% and carbohydraufcontent o{ .
5·35% and 0.1 • 1 partmineiai salts, appetizerS and!
or vitamins. The mixlule was healed to 28 • SOqC
to render thixotropic by kneading, homogenited,
shaped and left to cooL
Gray and Coban (1969) patented a process Jor,
the manufacture of a coolcie·lilce product frtiJtl ca.
sein and protein flour. A p8Sll'yor biscuit typeprtid,.
uct was made by mi:t.ing in hot water equal. part by
weightof casein. sugar and proICin flour. about20%
shortening (in terms of their combined weigh!) and
. sufficient NaHCO) to react with the casein lhe.,1KO-
duce sodium caseinate and CO,. The mass wu a1.
lowed to cool. vitamins and flavourinas are adde<i..-
required and the product was dehydraled ulider~~
tiaI vacuum. Kende and Kettlng (1969) obtain~lt
patent for the manufacture of backed produCt'! with
a low carbohydrate and high protein conttnlS, tile
casein mixture was either allowed to swell ata !tin"
perature of 70°C. optionally dried and puiVeriUd
and then mixed with the flour or dough. Or it WBs
Indian J. Dairy Sci., 42. :J•.l!)S9
 R B Rajor, et ai
added to the flour or dough in its natural fonn, in
which c(iS¢'its heat Ireatment and swelllng take place
during 'bnking or cooking. Bassi (1972) reponed the
production,of sodium caseinate enriched milk bis-
cuit usmg wheal flour (maida) 100 g, sodium
caseinate 50 g, castor sugar 100 g, butter (unsalted)
120 g, skim milk powder 10 g, baking powder 2 g,
and watet 20 mil. These were mixed and kneaded to
a smooth homogeoeous mass. The dough was rolled
out into thin sheet (3-5 mm thickness) by means of
wooden toller and cut into desired shape, which were
b~lceda,r 190;!:5°C for 25-30 min. A calcium
caseinate· fortified biscuit requiring no special proc-
essing equipment was reponed (Anon, 1977). The
biscuits were supplemented with 20% calcium
cascina~ I!IId contained 2.0% moistuIc, 20.0% Pr0-
tein (N x:9.38). 11.0% fat, 64.8% carbohydrate and
2,2% minernIs. KharaJmova et ai. (1976) partially
substituted ,flour with 5, 10 and 15% of sodium
caseinate and observed that the optimal addition of
sodiumtaseinate was 10% by volwne of !lOlll'. They
claimed M increase in protein content and nutriLional
value without adversely affecting the quality of the
product,
Townsend and Buchanan (1967) reponed the
manufaotureof biscuits using lactose-free milk sol-
ids. butter 22.5%, high calcium co-precipitate 21.0%,
sucrose lO.5%, self raising flour 21 %, egg pulp
10.0% and water 15.0% 10 achieve a workable con-
sislencyand satisfactory dough. The vitamin and
mineral pre,mix was also added adequately to meet
the daily allowances pre-mix was also added ade-
quately 10 meet the daily allowances of vitamine and
mineralS for a 3-7 year old Australian child. the bis-
cuits w~, baked out to less than 3.0% moisture
and proteins equivalent to one pin! of whole milk
were sealed in individual envelopes. They further
reported (l969) the manufacture of Australian milk
bi.scuits where buUer oil, sugar and vanilla essence
were buttered in a thin Z-1lllI1 mv;er at speed for
preparin~. $e dough. following by mixing ofpredpi-
Ill!e calcium caseinate, "anticay". Wheaten flour, soy
flour "calphas", "Actorise", sod, Wheaten meal. vi-
taminpremix, salt and water to get a cleat dough.
BiScuitS Were shaped from this dough and baked at
400 P (2()4.4~C) for 13-15 minutes to 2-3% mois-
0
ture.
646
Handerson and Buchanan (1969) developed
"Home-baked high protein milk biscuits" suitable for
supplementing protein to malnourished population.
They (1970) also developed a premix of the milk
biscuits for sale in consumer paclcs. Frew and How-
ell (1978) patented a process for the manufacture of
high protein biscuits using casein and whey protein.
In the process flour, fat, sugar, bran and commercial
casein and whey protein, preferably co· precipitate
(25-35% by weight in OM) with sufficient water
was taken to form a dough, making it into biscuits
. and baking them to a moisture content of 2-3 %. AI· ,
tematively, they prepared a high-protein fining with
46-54% protein in OM and which was sandwiched
between 2 biscuits to produce a filled product.
PrabhakaJan and Srinivasan (1971) reported the
production of high-protein biscuits using dairy by-
products. They reported lhat some of the commer-
cial biscuits contained very low protein content
which they claimed to improve by admixture of
dough with cheese whcy or ghee residue; and fur-
ther added that it appeared to improve its quality as
biscuits while other dairy by·products and cheese
rendered the biscuits hard. Shilvoskaya et al. (1976)
reported Ule use of concentrated whey with 40% IO-
ta! solids and acidity ranging from 114° to 528"T at
2,5 and 10% (in relation t() the quantity of flour) in
the manufacture of 'Banan' spiced biscuit. On star-
age, they remhlned fresh for longer periods than the
controls.
Use ofvegetable proteins
Several attempts have been made 10 manufac-
ture high proteins biscuits using various vegetable
protein products available from cereals and/or oil
bearing seeds and their defatW flours in order to
obtain suitable product aCceptable ta the vegetarian
population.
Tscn el al. (1974) studied the effect of fortifica-
tion levels of soy products on cookie size and ob-
served that fortifying wheat flour with soy flour and
protein isolates reduced the width and increased th~
thickness of cookies. Addition of non-fat dried milk
reduced the spread ratio of cookies. with or without
soy fortification. Outescu et aI. (1975) reported that
less than 15% defatted soyabean flour could be added
 . Biscuits and Cookies
to whe<lt flout wiLbout affecting its biscuit making
or posta making properties. Rannotra et al. (1980)
reported the production of high protein cookies us- . and wafers. Biscuits of good appearance and .~[c
ing defaued soy flour and peanut buller. Biscuits
contained cake flour (other ingredients as % flour),
defatted soy flour SO%, peanut bulter 40%, hydro-
genatc~ vegeUlble oil 60%, sucross 50%, dextrose
10%; honey 10%, baking soda 2%, salt 1 % and wa-
ter 112%. Rao et al. (1984) reponed the protein-rich
biscuit of acceptable quality prepared using Jowar
(sorgh~m). soybean and skim milk (in 60 : 30 : 10
proportion) wherein, 30 parts ofprcgcJmini7,cd jowar
floul' and dry mixing remainder 30 part with 30 parts
of full-fat soy flour, 10 parts of skim milk powder.
0.5 parts CMC and 1.0 parts of baking soda. The
vegetable fat (9.35 parlS for low fat and 24.2 parts
for high fat biscuilS) was rubbed with ground sngar
(36.0 parts for low fat and 44 parts for high fat bis-
cuits)to creamy consistency were milled. The dough
was worked and then rolled to 3 mm thickness, cut
into small pieces, and baked at 170 ± S'C for 15-20
min.
Chl;lndrasekhara et al. (1962) reported the prepa-
ration of high protein bisc.uits like product using
ground: Jlut protein. The preparation involved the
mixing of, pans by weight, ground nut protein iso-
late 48, casein 12, cane sugar 22. vanaspati 10, co-
coa ~.• saIt ml1ttute 4, vitaminized starch 1, baking
POWdCf l in a mechanical miller and sufficient quan-
tily of Water was added to get 15% moisture in the
blend which was then pressed in circular di.se of 5
0
cm diameter and it was baked a 380 p for 5 minutes.
Shurpalekar and Bretschneider (1969) reported the
preparati()n of high protein biscuits containing ground
nut prolein isolate and fortified with vitamins and
minerals ..'The product contained 29% protein and was
organoleptically acceptable to a panel of judges.
WUL(1974) invcstigated substitution (upto 70%)
of ilietraditional wheat flour with pregelatinized corn
flour and claimed that biscuits and cakes could be
produced from 60 parts wheat flout and 40 parIS'
pregclatinized corn flour, without impairing the
physic~1 and chemical characteristics of the produc L
Manuh;tt Xumar et al. (1918) reported the use of
composite flours containing Indian maize for produc-
lion. of biscuitS and wafecs_ They used composite
647
flollrs containing 25% or SO% maize flour (particle
size loo-1S0 mm) to make short bread type biscuits .
were produced with 2S% maize flour addition. Pifty
per cent maize [Jour gave biscuits with charaet~rls. .
tics maize flavour and a coarse structure. Bedi. and
Hoseney (1976) however. observed that the cookies
made from grain sorghum or millet flour didnpt
sprcad during baking, had a poor top grain charac-
teristics and were dense and compaclln addition they .
were mr.llly and gritty. When grain sorghum or mil-
let flours were hydrated with water. dried and SUp'
plementcd with 0.6% unrefined soy lecithin. the:
cookies produced had a spread characteristicseq\1a1
to those of soft wheat flour cookies. A preparallon
of high protein baked foods rrom couon scedrtour
manufactured by liquid cyclone process hilS been
reported earlier (Anon, 1971). Biscuits containingS"
10 and 20% colton seed flour were studied., Replace.
ment of 10% of wheat flour with cotton seed nourin
sponge and dough fermentations gave satisfactory
results. Twarogowsku (1974) reported the produc-
tion of new diabetic biscuit in which 75% ofthefTour
was replaced by wet gluten, and about 11 % soybean
oil and 11 % dried milk were added. In a German
Federal Republic patent (Anon. 1973) a crunchy
biscuit was described having almond or oilier nutS.
Biscuits were made by cooling to -4S'C a miX!.Ure
containing fat, sugar. chopped almonds, COCOilut.
Oakes, nuts fruits elc. Wet ingredients comprising fat,
a milk product (e.g cream, concentrate skim milk or
whey) were mixed wilh flour, water and sugar, glu··
cose or honey and then cooked. dried, granulated and
mixed with any other ingredients, Ihe mix was baked
as biscuits.
Use of fish proteins
Apart from using milk and milk products aM
various foms of vegetable proteins products for ilie
manufacture of protein rich biscu its, fish prolein
concenl1ate (FPC) have also been reported as a soun:e
to enrich biscuits with high quality proteins. How-
ever. such preparations are specific for certain sec··
tion of the population and are cost prohibitive.
Sidewell and Stillings (1972) reported the forti,
ficalion of creekets with fish . protein concentrate
(FPC). Fortified creekers were made by replacing4,
 R B RajoT, el al
8, 10, J2 or 16% of the flour with FPC. It was ob-
scrVedby them that with the increase in FPC, more
water was used to bring the dough 10 a compatible
coilSisk;ncy. Addition oCFPC markedly increased the
amount of arginine, lysine, methionine and threon.
ine, They claimed that with 4 or 8% were as accept-
able as unfortified creckers in lexture and flavour but
higher levels of FPC resulted in darker colour and
increased firmness of the creckers.
Effect of Baking Db Nutritive Value 01 Biscuits
·· In,general, changes/alternation in the constitu·
entS are noticed. when a product is subjected to dif·
ferent heallrea1ments, resulling in decreasing or in- aod casein and fortified with calcium salts an.d vita,
cteil$ing in nutritive value of the biscuits has been
reponed by several workers . .
Chandrasekhara el a/. (1962) observed no sig-
nificant difference in the PER of !he protein (at 10%
level-) of the biscuit (1.97) or the unbaked biscuit
blend'(2.26). However, the fonner was significantly
lesS than that of casein (2.55)_ Sidewell and Stilings
(l972) observed no baking effect on nutritional qual-
ity of'crackerfortified withflsh protein concentrate.
OWeorschak et al. (1969) reported that the Mail-
lard reaction reduces the biological value (BV)·of
protein by 5-30%. Rao el al. (1987) reponed no sig-
nifitanulifference in PER of unbaked biscuit blend
andb~uit 2.3 and 2.1 mpectively made from J owar,
soy~ and sldmmilk. Prabhavalhi tl a/,(1973)
reported that biscuits containing 14.4. 15.8 and 15.8
pctc¢!1i protein, 4.3, 4.9 and 3.3 per cent reducing
sugar respectively lost 35.3, 21.6 and 13.0 per cent
PERon baking respectively, The average PER of
coml!lcrcial blgh protein biscuit containing 16.5%
protein and 1.0 reducing sugar wa~ 0.98. This low
value, .they thought was probably due to excessive
lhlIciiig. Coli and Floridi (1975) found that process-
ing (making dietetic biscuits and rusks) caused a
reduction of the in vitro rale digestion, with panicu-
larlylarge variations in the availability of the amino
aci(ls, especially lysine. Iri the calcium caseinate
biscuit containing tola! proliin of 23% of which 8%
is wheat protein and 15% milk protein and fat 14.0
and 11.4%, it was obServed that both BV and PER
dccreasedas the fat level was reduced. (Anon, 1977).
Ranno\ra el al. (1980) observed that the usc of soy
flolir <\nd peanut buller improved substantially not
648
/
only the !evel but also the quality of protein in coQk.
ies. Kirke (1970) offered the Alislralian milk biscuits
10 12 Aboriginal children convalescing in a hospiuil
after acute diarrhoeal attack. It was observed that .-
majority of children gained weight wand had less
frequent stool after taklng bisc~iLS as special diet.for
10 days.
Cbandrasekhara et a1. (1962) ob~rved that the
losses of vitamin A and thiamine as a result of bak-
ing Vlere 1LO and 11.3% respectively and was J10
appreciable loss of riboflavin and niacin during bak.
ing of biscuits containing ground nul protein is,OlalC'
mins. Hellstonn (1969) carried out lrials 10 determine
the stability of thi,lmin, riboflavin and niacin in Cor.
mulalion containing wheat flour. milk marganine,
sugar salt and baking powder. This pH of the dougll
was 6.9-7,6 8.Ild the loss of thiamine on baking var-
ied from ~9%. Riboflavin and niacin did not break
down during baking.
Packaging and Keeping Quality Di5(:uilS
While developing Bny product efforts arc made
that it should have a good shelf life in onler to reach
the consumers in acceptable condition. Keeping this
in mind several worker have reported on the keeping.
quality of protein rich biscuits. .
Swpalekar and Bretscbneider (1969) reported
that high protein biscuits containing groundnut pro-
tein isolate kept well for a period of S months at a
temperature of 2S-3(TC. Similarly Side well and .
Stillings (l972) observed no off flavour in crackers
containing 0.4 or 8.0% fish protein concentrate after
stordgc ror 161 days at temperature of 72, 90, 1Q8 .
and 126'F. Gajera (1977) stored fish protein·enriched
biscuits cootaining 20% protein in 400 gauge poly-
ethelenc bags for a period of more thlin 6 months at
21-32'C and 65 RH. Bassi (1972) observed that pro·
tein enriched milk biscuits could be Slored in gOOd
condition at 37 ± I'e in paper and polythylene bags.
However. even afler 90 days of storage the accepta·
bility of paper-packed samples wasralCd as goodand
that of polythene packed as fair.
Chandrasekhara et al. (1962) reponed the losses
of vitamin A and thiamin as 35.0% and 14.0% reo
 Biscuits and Cookies
specUvcly; liule loss in riboflavin or niacin was also
observed from high protein biscuits made from
groui1dhut protein and casein and packed in polyeth-
y1cnc'bags inside 250 g scaled tins and stored at 37'C.
Yum (1972) reported that packaged and non-pack·
aged:Yackwa (a Korea cookie containing 20% vege-
, in/ood Sci, T,chnql, Abstr.,lO; (8), 136.
table. oil) was stored for 60 days at S'C or 30'C and
was"oDsCIved that acid value approx 2 and peroxide
vahle npprox 20 mg/kg fat at Yackwa were good
storage $tabilily. It was thought that the good kecp-
ing ,quality is due to formalion oj sugnr syrup film
on thcsurface of the product. K07: Mina ct al. (1974)
in a study of 2 fat mixtures in biscuits i.c. 85% sun-
flower {Iii + 2% emulsifiers and 69.5% sunflower oil
+ 10% hydrogenated cotlOn seed oil + 3% cmulsi-
fler <.::oniaining 0.5% phosphOlidcs and stored for 7
day~ at t 7-1S'C and 70-75% RH; it was obseeved
thaI biscuits made with either of the [at mixtures kept
thcidreshness and taste bener titan the control (pro-
daced with butter). On the othcr hand Korlova and
Shashirt<l (1979) observed no change in the appear-
ance oflemon flavoured biscuitcontainin~<, 10 to 15%
fat during storage at lS-20"C and 65-70% RH. The
desication losses in weight were 5-7% higher in car-
ton-wrapped product. High quality especially aroma
wasJelajD¢ longer in polyethylene bags product.
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