Quality evaluation and shelf life study of ready to use nutrient dense soy formulation
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Date
2019-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Soya bean (Glycine max) being the richest and the cheapest source of dietary protein has been recognized as a boon to the world in alleviating malnutrition. The present research was conducted keeping in view the nutritional profile of soya bean. Percentage recovery of RTU nutrient dense soy formulation was found to be 85 per cent. Quality evaluation of RTU nutrient dense soy formulation reveals that it has high nutritional quality in relation to its protein content (39.2 g), energy value (434 kcal), minerals such as iron (6.16 mg/100 g), magnesium (370.33 mg/100 g), calcium (210.66 mg/100 g), phosphorus (471.33 mg/100 g) and zinc (2.92 mg/100 g) and antioxidant properties which include total phenols (1.28 mg GAE/g ) and total flavanoids (0.62 mg RE/g). The storage stability of RTU nutrient dense soy formulation was studied for 3 months at an interval of 15 days using polyethylene bag and laminated aluminium pouch under ambient temperature (20 – 25 °C). The values of biochemical parameters (moisture, free fatty acid, peroxide value and reducing sugar) and microbial load (total bacterial count) of RTU nutrient dense soy formulation in both the packaging materials were observed to be within the permissible limit. However, the laminated
aluminium pouch was found to be more effective packaging material due to its slower rate of increase in the values of biochemical parameters and microbial load. The mean score of sensory attributes also showed that the laminated aluminium pouch is more effective packaging
material for RTU nutrient dense soy formulation as compared to polyethylene bag. Product development using RTU nutrient dense soy formulation was also done. Sensory evaluation of soy fortified biscuits revealed that the biscuits incorporated with 30 per cent soy flour and 10
per cent defatted coconut flour was the most acceptable combination. The nutritional composition of formulated biscuits (on computational basis) revealed that with an increase in the level of soy flour incorporation, the values of total ash, crude fat, crude fibre and crude
protein increased whereas the values of moisture and carbohydrate decreased. Thus from the present study, it is concluded that the RTU nutrient dense soy formulation can be stored safely in laminated aluminium pouch for a period of 90 days under ambient conditions and it can be used to formulate various value added products.
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