Preparation and organoleptic evaluation of soy-blended food products

Citation
Ss. Deshpande et al., Preparation and organoleptic evaluation of soy-blended food products, J FD SCI M, 38(3), 2001, pp. 291-293
Citations number
10
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
291 - 293
Database
ISI
SICI code
0022-1155(200105/06)38:3<291:PAOEOS>2.0.ZU;2-N
Abstract
Full fat soyflour was blended with cereal or pulse flours to make a variety of common Indian traditional products, namely chapati, pakoda, burfi and e xtruded snacks. These recipes were evaluated by a trained panel of judges f or their acceptability and other quality parameters. From the mean score va lues, it was observed that all the products were liked and were acceptable by the judges. These products were devoid of off flavour and had acceptable characteristics. Analysis of variance (ANOVA) indicated significant differ ences among all the products at 5 and 1% levers of significance, while the disagreement among the judges for all the characteristics was not significa nt, while the disagreement among the judges far all the characteristics was not significant at 5 and 1% levels, thereby confirming the homogeneity of panelists.