The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries


Affiliations
1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India
     

   Subscribe/Renew Journal


Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.
User
Notifications

Abstract Views: 160

PDF Views: 1




  • Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries

Abstract Views: 160  |  PDF Views: 1

Authors

S. Kanchana
Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India
S. Neelakantan
Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India
P. Banumathi
Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India

Abstract


Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.