The Indian Journal of Nutrition and Dietetics

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Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries


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1 Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India
     

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Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.
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  • Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries

Abstract Views: 256  |  PDF Views: 1

Authors

S. Kanchana
Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India
S. Neelakantan
Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India
P. Banumathi
Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104, India

Abstract


Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.