Indian Journal of Science and Technology

Open Access Open Access  Restricted Access Subscription Access

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


Affiliations
1 Department of Studies in Food Science and Nutrition, University on Mysore, Manasagangotri, Mysore, India
 

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
User

  • Ahluwalia T, Usha MS and Pratima A (1995) Traditional snack foods from defatted soy flour textural properties and consumers acceptance. Bev. Food World. 23(5), 22-27.

  • Anantha D and Daya SS (2006) Organoleptic evaluation of snacks prepared from soy flour. Bev. Food World. 34(8), 29-30.

  • AOAC (1990) Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, Virginia.

  • AOCS (2000). Free fatty acids and peroxide value. Approved methods of the American Association of Cereal Chemists (Vol 2, 10th edn), American Oil Chemists Society, Illinois: Method No. 58-15 (p: 1 of 2) and 58-16 (p: 1 of 3).

  • Gopala Krishna AG (2002) Nutritional components of rice bran oil in relation to processing. Lipid Tech. 14, 80-84.

  • Gopala Krishna AG, Hemakumar KH and Khatoon S (2006) Study on composition of rice bran oil and its higher free fatty acids value. J. Amer. Oil Chem. Soc. 83, 117-120.

  • ISI (1972) Guide for sensory evaluation of foods. Indian Standard Institution, New Delhi, 28.

  • Kahlon TS, Saunders RM, Sayrem RN, Chow FI, Chlu MN and Betschart AA (1992) Cholesterol lowering effect of rice bran oils fractions in hypercholesterolmic hamsters. Cereal Chem. 69, 485-489.

  • Kulkarni SG, Manan JK and Shukla IC (1994) Studies on deep fat fried sevian made from rice flour and colocasia. J. Food Sci. Technol. 34, 207-210.

  • Lusas EW and Riaz MN (1995) Soy protein products, processing and use. J. Nutri. 125: 573S-580S.

  • Machewad GM, Syed HM, Sakhale BK, Pawar VD and Agarkar BS (2006) Studies on preparation and qualities of chakli using sorghum-soybean-chickpea composite flour. Bev. Food World. 34(8), 68-32.

  • Pallavi S, Usha MS, Pratima A and Chauhan GS (1993) Defatted soy flour substitution in some traditional foods-I: Effect on sensory characteristics. Bev. Food World. 21(7), 7-10.

  • Simmi D and Gurumukh S (1991) Studies on sev preparation from blends of Bengal gram flour, defatted soy flour and rice flour. Bev. Food World. 19(4), 18-21.

  • Singh RP and Singh G (1989) Use of defatted soy flour in sev preparation. Bev. Food World. 16(2), 22-24.

  • Singh U and Seetha R (1993) Oil absorption and sensory properties of a snack food from chickpea genotypes. J. Food Sci. 58 (4), 853-855.


Abstract Views: 425

PDF Views: 110




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

Abstract Views: 425  |  PDF Views: 110

Authors

R. K. Reena Kumari
Department of Studies in Food Science and Nutrition, University on Mysore, Manasagangotri, Mysore, India
Jamuna Prakash
Department of Studies in Food Science and Nutrition, University on Mysore, Manasagangotri, Mysore, India

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

References





DOI: https://doi.org/10.17485/ijst%2F2009%2Fv2i4%2F29432