The Indian Journal of Nutrition and Dietetics

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Effect of Addition of Defatted Soy Flour on Physico - Chemical Characteristics and Acceptability of a Traditional Savoury "urd Barian"


Affiliations
1 Dept. of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, India
     

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Soybeans with their 38-42 per cent protein and 18-20 percent fat content are an excellent and cheap source of calories and protein. Defatted soy flour is a common form in which soybeans can be incorporated in various food preparations.
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  • Effect of Addition of Defatted Soy Flour on Physico - Chemical Characteristics and Acceptability of a Traditional Savoury "urd Barian"

Abstract Views: 298  |  PDF Views: 0

Authors

Meena Tandon
Dept. of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, India
Gurmukh Singh
Dept. of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, India

Abstract


Soybeans with their 38-42 per cent protein and 18-20 percent fat content are an excellent and cheap source of calories and protein. Defatted soy flour is a common form in which soybeans can be incorporated in various food preparations.