Standardization of Recipes Based on Rice - Soya Extruded Product
By: Anna Jacob.
Contributor(s): Chellammal S (Guide).
Material type:
BookPublisher: Vellayani Department of Home Science, College of Agriculture 1997DDC classification: 640 Online resources: Click here to access online Dissertation note: MSc Abstract: The study on "Standardization of recipes based on
rice-soya extruded product" was undertaken to formulate an
extruded product 'sev', and to standardize recipes with the
developed product.
Rice and soya were the basic ingredients selected
for the formulation of the extruded food. Maida, cassava and
sweet potato flour were tried along with rice and soya. With
these food ingredients twelve combinations were tried for the
development of sev ,
protein quality, extrusion behaviour,
cost and acceptibility of the twelve combinations were
assessed.
The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev.
The cooking characteristics such as cooking time,
water density and water absorption index of the developed sev
was found to be good.
The type tests administered to be revealed that the
product was compared with ISI specifications.
The acceptability of the developed sev was
ascertained with special reference to physical, organoleptic
and nutritional qualities.
The physical characteristics of
sev was well comparable in all the parameters and shape of
the sev was better than the standard one.
The developed sev contained all the nutrients in
optimum quantity.
However there was slight decrease in the
nutrient content after processing due to of loss in nutrients
during processing.
Fifteen recipes with sev were formulated and
standardized in the laboratory such as sev Kheer, sev idli,
sev upuma, sev puttu, sev sweet samosa, sev triflower,
vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango
sev, lime sev, sev kedgeree, sev bologness and italian sev.
The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one.
The organoleptic qualities of the fifteen recipes
were assessed and sev kheer was ranked first among them.
The preference test for the recipes were conducted
among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group.
From the above observptions and findings it is
clear that, it is possible to develop an organoleptically and
nutritionally adequate extruded food based on rice and soya,
and different novel recipes could be standardised from the
product, and this could also be taken as an income generating
activity.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 640 ANN/ST (Browse shelf) | Available | 171192 |
MSc
The study on "Standardization of recipes based on
rice-soya extruded product" was undertaken to formulate an
extruded product 'sev', and to standardize recipes with the
developed product.
Rice and soya were the basic ingredients selected
for the formulation of the extruded food. Maida, cassava and
sweet potato flour were tried along with rice and soya. With
these food ingredients twelve combinations were tried for the
development of sev ,
protein quality, extrusion behaviour,
cost and acceptibility of the twelve combinations were
assessed.
The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev.
The cooking characteristics such as cooking time,
water density and water absorption index of the developed sev
was found to be good.
The type tests administered to be revealed that the
product was compared with ISI specifications.
The acceptability of the developed sev was
ascertained with special reference to physical, organoleptic
and nutritional qualities.
The physical characteristics of
sev was well comparable in all the parameters and shape of
the sev was better than the standard one.
The developed sev contained all the nutrients in
optimum quantity.
However there was slight decrease in the
nutrient content after processing due to of loss in nutrients
during processing.
Fifteen recipes with sev were formulated and
standardized in the laboratory such as sev Kheer, sev idli,
sev upuma, sev puttu, sev sweet samosa, sev triflower,
vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango
sev, lime sev, sev kedgeree, sev bologness and italian sev.
The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one.
The organoleptic qualities of the fifteen recipes
were assessed and sev kheer was ranked first among them.
The preference test for the recipes were conducted
among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group.
From the above observptions and findings it is
clear that, it is possible to develop an organoleptically and
nutritionally adequate extruded food based on rice and soya,
and different novel recipes could be standardised from the
product, and this could also be taken as an income generating
activity.
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