IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

Development of Nutri Rich Cakes with Soya Chunk Flour and its Quality Evaluation

Main Article Content

Dr. Chandrashree Lenka1*, Anushriya Sahoo2, Shibani Bidyadhar3

Abstract

The soybean, otherwise known as ‘vegetarian meat’ is a staple in many cultures around the world since the time of immemorial. The process of "defatting" or removing the oil from soy flour ultimately produce soya chunks which contain outstanding amount of protein. The objectives of the present endeavour was to develop Nutririch cakes with soya chunk flour and their quality evaluation. Three different types of cakes were formulated by incorporation of different ingredients in different proportions such as wheat flour(whole), soy chunk flour, jaggery, curd, oil, cardamom powder, baking soda, and baking powder

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