SENSORY AND NUTRITIONAL QUALITY OF SOY FORTIFIED TRADITIONAL PRODUCT
Journal Title: International Research Journal of Pharmacy (IRJP) - Year 2013, Vol 4, Issue 11
Abstract
Cereals and pulses are the main constituents of any food all over the world. Cereals are considered as a major source of energy but they content less protein than animal protein. Soybean is one of the pulses that contain the highest of protein. The present study was aimed to develop high protein snack by incorporating soy flour to rice base flour Four types of product were prepared by adding high protein ingredient to basic rice flour standard Pedia (control group) as sample A, 10 % full fat soy flour added sample- B, 20 % full fat soy flour added as sample C, 25 % full fat soy flour added as sample D by using proximate analysis fiber, ash, fat, protein, carbohydrates and sensory evaluation 7 point hedonic scale used. When 20 % soy flour was added to rice flour it gives high level of protein of 15.75 than that of 9.62 for control product. Fat content was decreased from 22.80 to 20.03. The sensory evaluation indicates that 20 % soy based product was best on the basis of overall acceptability on 7 point hedonic scale. The analysis revealed that Protein and fat content of the product increased with the addition of soy flour. Thus newly developed product is more nutritious than the pure rice flour product. The traditional rice based products can be enriched by the incorporation of soy flour but excessive incorporation of soy may not be acceptable due to its specific taste.
Authors and Affiliations
Biji Nair , Abhaya Joglekar , Sandhya Verma
Keywords
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- EP ID EP157228
- DOI 10.7897/2230-8407.041121
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