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Developing Suitable Rice-Soya fermented Preparation
A study on "Developing suitable rice-soya fermented preparation" details a comprehensive information on the advantages of preparing idli, in which blackgram dhal was replaced either by soyabean or by defatted soyaflour. Soaking time, grinding conditions, temperature and fermentation t...
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| Drugi avtorji: | |
| Format: | Ph.D Thesis |
| Jezik: | Undetermined |
| Izdano: |
Vellayani
Department of Home Science, College of Agriculture
1997
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| Izvleček: | A study on "Developing suitable rice-soya fermented
preparation" details a comprehensive information on the
advantages of preparing idli, in which blackgram dhal was
replaced either by soyabean or by defatted soyaflour.
Soaking time, grinding conditions, temperature and
fermentation time were kept uniform to study the influence of
the food ingredients used on the quality of the product.
Thirteen formulations were standardised after making
variations in the proportion of b l ac kg r am dhal (from 5 per
cent to 30 per cent).
Amino acid score
and chemical score were worked
out to determine the nutritional adequacy of various
formulations.
The data computed revealed the nutritional
supremacy of the formulations with higher concentrations of
soyabean and defatted soyaflour, when compared with control
mainly because of the enhancement of their protein content.
Laboratory analysis of the cooked product for
protein and calorie confirmed the computed values.
Cost
of
defatted
soyaflour
supplemented
formulations were the lowest.
Cost-wise, soyabean
supplemented formulations were also found to be cheaper than
the control.
Reduction of pH and increase in acidity were noted
in defatted soyaflour supplemented formulations and soyabean
supplemented formulations when compared to control.
Batter
volume was higher in the formulations where defatted
soyaflour concentration was u p t o 30 per cent.
Amylose
content in the soyabean as well as in the defatted soyaflour
supplemented formulations indicated that these foods are
suitable al terna ti ves for b l ac kg r am dhal.
However, lower
values of bulk density was observed in soyaflour supplemented
formulations, and uneven and large pores were found in idlis
prepared from soyabean supplemented formulations.
In sensory evaluation, soyabean supplemented idlis
were found better than defatted soyaflour supplemented
formulations when compared to the control samples. Hence, it
can be concluded that idlis made from 5 per cent
incorporation of defatted soyaflour and 5-10 per cent
incorporation of soyabean are more nutritious, acceptable and
,
of low cost when compared to control samples, the ingredients
in which 70 parts of rice and 30 parts of blackgram dhal.
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