SENSORY AND NUTRITIONAL QUALITY OF SOY FORTIFIED TRADITIONAL PRODUCT

Abstract

Cereals and pulses are the main constituents of any food all over the world. Cereals are considered as a major source of ener gy but they content less protein than animal protein. Soybean is one of the pulses that contain the highest of protein. The presen t 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 ric e flour standard Pedia (control group) as sample A, 10 % full fat soy flour adde d 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 f lour 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. Th e sensory evaluation indicates that 20 % soy based product was best on the basis of overall acceptability on 7 point hedoni c 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. T he traditional rice based products can be enriched by th e incorporation of soy flour but excessive incorporation of soy may not be acceptable due to its specific taste.