Asian Journal of Home Science

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

Fortified Protein Rich Soya Product “Nutrameal-Shakti Aahar” and its Sensory, Nutritional and Microbiological Analysis


Affiliations
1 Directorate of Prioritization, Monitoring and Evaluation, Agriculture University, Kota (Rajasthan), India
2 Krishi Vigyan Kendra, Agriculture University, Kota (Rajasthan), India
     

   Subscribe/Renew Journal


Soybean contains high amount of protein, dietary fibre and polyunsaturated fatty acids and has numerous therapeutic benefits. Due to its health beneficial properties it was incorporated with other ingredients and turned into sattu and a new product Nutrameal-Shakti Aahar, formulated in this endeavour. Prepared Nutrameal-Shakti Aahar (both sweet as well as salted) was subjected to sensory analysis. Estimation of moisture, protein, fat, carbohydrate, calcium and iron was done. Microbial load of fresh Nutrameal-Shakti Aahar sample was assessed. Both sweet and salted Nutrameal-Shakti Aahar was liked by the experts. Its appearance, colour and overall acceptability were liked moderately (scores 7.0) by the panel members. Both type of Nutrameal-Shakti Aahar were highly nutritive. They were excellent source of protein and contained sufficient amount of carbohydrate and fat. Microbial content was with in limits, hence, products were safe to consume. Level of fatigue was decreased with regular intake of sweet Nutrameal Shakti Aahar. Weight gain and efficiency level of rural women was enhanced with its consumption. It can be concluded that the products were tasty, healthy, safe to use and low in cost thus can be a part of daily diet of individual, without changing their regular dietary consumption.

Keywords

Fortified Protein, Soya Product, Nutrameal-Shakti Aahar, Sensory, Nutritional Analysis, Microbiological Analysis.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Chaudhary, R., Pareek, N. and Sharma S. (2011). Development of nutritious soy blended mathari enriched with lotus stem powder. Indian J. Nutri. & Dietetics, 48(4):168-172.

  • Dabas, D., Singh, M. and Singh, R. (2005). Processing of barley and chickpea for making sattu. J. Food Sci. & Technol., 42(1):60-64.

  • Deshpande, S., Bargale, P.C., Joshi, K.C., Singh, V. and Verghese, S. (2004). Enhancing the nutritive value of barley based sattu by soy-fortification. Indian J. Nutri. & Dietetics, 41 : 146-159.

  • Gupta, K., Verma, M., Jain, P. and Jain, M. (2014). Process optimization for producing cowpea added instant kheer mix using response surface methodology. J. Nutri. Health & Food Engg., 1(5)1-9.

  • Gupta, K., Srivatava, S., Jain, P. and Jain, M. (2016). Process optimization for formulating Trigonella foenum-graecum and Gymnemma sylvestre added vegetable cereal mix using response surface methodology. J. Nutri. Health & Food Engg., 4(3):00129.

  • Jain, M., Gupta, K., Jain, P. and Tripathi, T. (2014a). Impact of incorporation of soyfibre and processed soyflour on the sensory quality, nutrient content and glycemic index of rawa idli. Indian J. Appl. Res., 4(1):240-242.

  • Jain, M., Singh, C., Gupta, K. and Jain, P. (2014b). Optimization of functional food ingredients and their processing levels for preparation of vermicelli using RSM. Internat. J. Engg. Sci. & Res. Technol., 3(6) : 8-20.

  • Jain, M., Gupta, K., Jain, P., Singh, C. and Rastogi, N. (2015). Optimization of functional food ingredients and their processing levels for preparation of upma mix. Internat. J. Green & Herbal Chem., 4(3):423-432.

  • Jellinek, G. (1985). Sensory evaluation of food: Theory and practice. Chichesten, Sussex: Ellis Horwood Limited.

  • Jenkins, D.J.A., Kendall, C.W.C., Marchie, A., Jenkins, A.L., Augustin, L.S.A., Ludwig, D.S., Barnard, N.D. and Anderson. J.W. (2003). Type 2 diabetes and the vegetarian diet. American J. Clinical Nutri., 78(suppl):610S-16S.

  • Kang, M.J., Kim, J.I., Yoon, S.Y., Kim, J.C. and Cha, I.J. (2006). Pinitol from soybeans reduces postprandial blood glucose in patients with type 2 dibetes mellitus. J. Medicinal Food, 9(2):182-86.

  • Mridula, D. and Wanjari, O.D. (2006). Effect of incorporation of full fat soy flour on quality of biscuits. Beverages Food World, 33 : 35-36.

  • Mridula, D., Goyal, R.K., Bhargav, V.K. and Manikantan, M.R. (2007). Effect of roasting on texture, colour and acceptability of soybean for making sattu. American J. Food Technol., 2:265-272.

  • Mridula, D., Kumar, M.N., Jain, D., Tyagi, S.K. and Rai, D.R. (2009). Effect of addition of beetischolar_main powder on physical properties and acceptability of defatted soya flour fortified biscuits. Indian J. Nutri. & Dietetics, 46(2):59-69.

  • NATP sponsored Mission Mode Project. Processing of Soybean for Diversified uses and its Socio-economic aspects. CIAE, Bhopal.

  • Omoni, A.O. and Aluko, R.E. (2005). Soybean foods and their benefits: Potential mechanisms of action.Nutri. Rev., 63(8):272-283.

  • Singh, G. and Sahay, K. (2002). Research development and technical dissemination. CIAE, Bhopal, P. 243.

  • Singh, R.P. and Singh, G. (1989). Use of defatted soy flour in sev preparartion. Beverage Food World, 16:22-24.

  • Tiwari, M., Singh, D.K., Tripathi, N.N. and Singh, M. (2016). Post harvest management and food processing. Udaipur: Himanshu Publication.

  • Tiwari, M. and Sanadya, G. (2017). A study on needs of food processing and value addition in South-East region of Rajasthan. J. Rural & Agric. Res., 17(1):85-87.

  • Wonder healthfood Soya gets tastier Fundas, Hindustan Times, Bhopal Live, Oct 8, 2001.

  • Yadav, D.N. and Sharma, G.K. (2008). Optimization of soy-fortified instant upma mix ingredients using response surface methodology. J. Food Sci. & Technol., 45(1):56-60.


Abstract Views: 268

PDF Views: 0




  • Fortified Protein Rich Soya Product “Nutrameal-Shakti Aahar” and its Sensory, Nutritional and Microbiological Analysis

Abstract Views: 268  |  PDF Views: 0

Authors

Mamta Tiwari
Directorate of Prioritization, Monitoring and Evaluation, Agriculture University, Kota (Rajasthan), India
Khushboo Gupta
Krishi Vigyan Kendra, Agriculture University, Kota (Rajasthan), India
Gunjan Sanadya
Krishi Vigyan Kendra, Agriculture University, Kota (Rajasthan), India

Abstract


Soybean contains high amount of protein, dietary fibre and polyunsaturated fatty acids and has numerous therapeutic benefits. Due to its health beneficial properties it was incorporated with other ingredients and turned into sattu and a new product Nutrameal-Shakti Aahar, formulated in this endeavour. Prepared Nutrameal-Shakti Aahar (both sweet as well as salted) was subjected to sensory analysis. Estimation of moisture, protein, fat, carbohydrate, calcium and iron was done. Microbial load of fresh Nutrameal-Shakti Aahar sample was assessed. Both sweet and salted Nutrameal-Shakti Aahar was liked by the experts. Its appearance, colour and overall acceptability were liked moderately (scores 7.0) by the panel members. Both type of Nutrameal-Shakti Aahar were highly nutritive. They were excellent source of protein and contained sufficient amount of carbohydrate and fat. Microbial content was with in limits, hence, products were safe to consume. Level of fatigue was decreased with regular intake of sweet Nutrameal Shakti Aahar. Weight gain and efficiency level of rural women was enhanced with its consumption. It can be concluded that the products were tasty, healthy, safe to use and low in cost thus can be a part of daily diet of individual, without changing their regular dietary consumption.

Keywords


Fortified Protein, Soya Product, Nutrameal-Shakti Aahar, Sensory, Nutritional Analysis, Microbiological Analysis.

References