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Enhancement of sensory and nutritional quality of Sel-roti by the incorporation of soy flour.

ABSTRACT: Sel-roti is a doughnut-like deep-fat fried, puffed, spongy, ring-shaped, and fermented rice-flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel-roti by incorporating soy flour. The best product was selected by a series of sensory evaluations, and the nutritional quality was then compared with the control. Sel-roti prepared by incorporating 10% of roasted soybean flour (RSF) had significantly superior (p < .05) sensory perceptions viz. color and appearance, texture, flavor, taste, and overall acceptance among the studied samples. The moisture, crude fat, crude protein, total ash, crude fiber, iron, calcium, and energy content in the best product were significantly increased (p < .05) by the incorporation of 10% RSF. However, total carbohydrates was significantly reduced (p < .05) at 10% RSF incorporation. The results can be used by food processors to formulate a batter for the production of Sel-roti with enhanced sensory and nutritional properties.

SUBMITTER: Thapa Magar B

PROVIDER: S-EPMC8565246 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature

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Enhancement of sensory and nutritional quality of Sel-roti by the incorporation of soy flour.

Thapa Magar Bipana B Katawal Surendra Bahadur SB Niroula Anuj A

Food science & nutrition 20210916 11

Sel-roti is a doughnut-like deep-fat fried, puffed, spongy, ring-shaped, and fermented rice-flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel-roti by incorporating soy flour. The best product was selected by a series of sensory evaluations, and the nutritional quality was then compared with the control. Sel-roti prepared by incorporating 10% of roasted soybean flour (RSF) had significantly superior (p < .05) s ...[more]

PMID: 34760239

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Project description:The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110-120 °C), and the dried, milled FFSF was stored for 120 days under commercial storage conditions in two cities in Ghana. Acid value (AV) and peroxide value (PV) were determined. The proximate and sensory quality of Tuo Zaafi, a maize-only dish in northern Ghana enriched with 10-30% of the pretreated FFSF, was assessed. Before storage, all samples had similar PV (1.907-4.305 mEq/kg oil); however, the AV of the germinated sample was higher than that of the unprocessed samples (10.83 vs. 3.13 mgKOH/g oil; p < 0.001). After storage, although AV fluctuated, the PV was similar (2.39-3.74 mEq/kg oil; p = 1.00). Storage location showed no significant differences in terms of AV (4.96-4.97 mgKOH/g oil; p = 0.994), unlike PV (2.07-3.55 mEq/kg oil; p < 0.001). Increasing the levels of the pretreated FFSF in Tuo Zaafi resulted in lower consumer preference scores for all sensory attributes. In Experiment II, FFSF samples (dehulled and nondehulled) prepared from germination, soaking (18 h and 24 h) and roasting were evaluated under accelerated conditions (AC) of controlled temperature (45 ± 0.1 °C) and relative humidity (81 ± 1%) for AV, PV, p-anisidine value (pAV), lipoxygenase activity (LOX), color, and moisture. Pretreatment, condition, time, and their interaction affected the oxidative stability of all FFSF samples (p < 0.001). Roasted samples showed the highest increase in AV and pAV in both storage conditions (p < 0.05). Under room temperature conditions (RTC), the roasted and germinated samples had lower LOX activity (p < 0.05) at the end of storage time compared to that of the controls. In conclusion, germination and soaking reduced oxidation of FFSF, while roasting promotes it, despite its common use.

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Enhancement of sensory and nutritional quality of Sel-roti by the incorporation of soy flour.

Publications

Enhancement of sensory and nutritional quality of <i>Sel-roti</i> by the incorporation of soy flour.

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