Influence of Soy Protein Incorporation on Acceptability and Shelf-stability of Sorghum Based ' seviya '

Abstract

The objective of the investigation was to incorporate soy proteins to sorghum (Sorghum vulgare) flour in preparation of an Indian traditional deep fried product, Seviya and study the acceptability and shelf stability of the products. Seviya was prepared by incorporating soy protein concentrate at 10, 15 and 20% levels to sorghum flour which served as base flour using traditional recipe. Products without soy served as controls. The prepared products were analyzed for fat uptake. They were stored in steel and PET (polyethylene terephthalate) containers at room and low temperatures and analyzed for free fatty acids. Acceptability was evaluated by 25 panel members using a score card. Results indicated that incorporation of soy protein increased fat uptake in the products. Fat content of control product was 27.5% whereas that of soy incorporated products ranged from 30.8 to 40.9%. The free fatty acid levels, though showed a gradual increase with storage time, were not affected by soy incorporation. The initial free fatty acid levels were in the range of 0.243-0.465% and at the end of 21 days, they increased to 0.961-0.987%. The products stored in PET containers at low temperature were better. The sensory quality of soy incorporated products was better in terms of higher sensory scores and storage of products did not lower the sensory quality of products.