Development and evaluation of nutritional quality of soy based noodles
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Date
2008-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The consumption of convenience foods is increasing rapidly in developing countries with the improvement of economic conditions. The snack products are quite popular specially among the children and all the age groups because they are fast and easy to cook convenience foods. The popularity of noodles may be due to their low cost, convenience and flavor, but the noodles produced as such are generally considered to be a junk food which does not provide any nutrition to the body, so they can be supplemented with other nutrious foods. Soy flour which is processed from soybean contain about 40-50% protein, low starch and abundantly rich in lysine which is a limiting amino acids in most of the cereals. The noodles can be supplemented with soy flour to make it rich in nutrients. So the present study was designed to incorporate low fat and full fat soy flour at 10%, 15% and 20% to refined wheat flour separately along with control and to extrude noodles as they are popular snack. The seven types of noodles were analyzed for sensory characteristics, along with chemical and physical analysis of soy flour, soy noodles (found to be most accepted after sensory analysis) and control was conducted. Consumer acceptability test of most accepted soy noodles was also conducted among different age groups. The result indicated that low fat soy flour had higher moisture, ash, crude fiber, protein, carbohydrate content. Among minerals calcium, phosphorus and iron content were found higher in low fat soy flour. Invitro protein digestibility was found high in full fat soy flour. The sensory evaluation of soy noodles indicated high acceptance with soy noodles B1 (10% incorporation of full fat soy flour) as most accepted. The comparison between soy noodles and control noodles indicated high ash, crude fiber, crude fat, protein, energy, calcium, phosphorus, iron and in-vitro protein digestibility of soy noodles In consumer acceptability test consumers from16 to 18 years and above 18 years liked the product much in the same way and they accepted the soy noodles more as compared to age group 13 to 15 years. The final reference drawn out can be that incorporation of soy flour enhances the nutrient content and even boost up digestibility of noodles, moreover they are liked by all age group peoples.
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