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. Keywords: Fat absorption, free fatty acids, sensory quality, packaging containers.
Highlights
The objective of the investigation was to high quantity of fat and their functional behaviour in food incorporate soy proteins to sorghum (Sorghum vulgare) systems, which improves the sensory quality of end flour in preparation of an Indian traditional deep fried product
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
Summary
The basic recipe involved sieving of the sorghum products. flour, mixing well with shortening (10% rice bran oil, Sensory analysis: The fresh and stored products were warmed to 40OC), making a very soft dough with salt (2%) subjected to sensory analysis for the attributes of and omum (0.5%), extrusion through a mould into hot rice appearance, color, texture, aroma and taste with the help bran oil (175oC) and removing the product after it gets a of a score card by 25 panel members. Evaluation was done using a 10-point hedonic scale for sorghum flour was replaced with 10% (P-2), 15% (P-3) sensory parameters. In a typical panel members with a score card with a rating scale batch, 500g of flour and 500 ml of oil were used for representing quality grade description as [1,2], poor; 3-4, preparation of product. The prepared dough was analyzed for its moisture Statistical analysis: The data of sensory analysis were content and the products were analyzed for their frying subjected to statistical analysis making use of Minitab time, expansion ratio, fat uptake and free fatty acid statistical software. Analysis of Moisture content: The moisture content was determined variance was done to find out significant difference as loss in weight of sample when heated under specific between quality attributes of seviya. Was calculated using the diameter of the orifice of the Since incorporation of soy protein concentrate extrusion mould as percent increase
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