DEVELOPMENT AND QUALITY EVALUATION OF PROTEIN RICH BURFI WITH SOYA CHUNKS AND WHEAT FLOUR

Authors

  • Sallange Devi, Anil Bukya, Neeti Harshitha M Capital Degree and PG College, Shapur Nagar, Hyderabad, Telangana, India

Keywords:

soya chunks, protein rich product, sensory evaluation, Nutritional evaluation, microbial evaluation.

Abstract

Present study was framed to formulate development of vegan meat by soya bean protein and wheat flour. Soya bean protein is an important nutrient in the human diet. Soya chunks are the best protein sources and also contain good sources of minerals, fibers, and vitamins. Due to good fiber content, it helps to fight diabetes and control obesity. Soya powder and wheat flour are taken in the respective quantities Product A, B and C were (25:75) (50:50) (75:25) for each blend. Sensory analysis showed Product A with highest score and overall acceptance. The analysis report of soya chunks burfi product A showed carbohydrates (63.58%), the protein content (10.40%), the moisture content (15.51%), the Ash content (1.73%), the fat content (8.78%) and Dietary fiber (0.68%).

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Published

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How to Cite

Sallange Devi, Anil Bukya, Neeti Harshitha M. (2023). DEVELOPMENT AND QUALITY EVALUATION OF PROTEIN RICH BURFI WITH SOYA CHUNKS AND WHEAT FLOUR. EPRA International Journal of Multidisciplinary Research (IJMR), 9(9), 325–327. Retrieved from http://eprajournals.net/index.php/IJMR/article/view/2869

Issue

Vol. 9 No. 9 (2023): EPRA International Journal of Multidisciplinary Research (IJMR)

Section

Articles