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

Autor:	Anuj Niroula, Bipana Thapa Magar, Surendra Bahadur Katawal
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	nutritional value Taste Nutrition. Foods and food supply Chemistry fungi sensory perceptions food and beverages Sensory system Nutritional quality Sel‐roti soy flour Energy density TX341-641 Food science Flavor Soy flour Food Science Original Research
Zdroj:	Food Science & Nutrition Food Science & Nutrition, Vol 9, Iss 11, Pp 6078-6088 (2021)
ISSN:	2048-7177
Popis:	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 This study was aimed to enhance the sensory and nutritional quality of Sel‐roti by incorporation of soy flour. Sel‐roti prepared by incorporating 10% roasted soybean flour (RSF) had significantly superior (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b72b0a5f9af8a5fbd77fa718149ac7e http://europepmc.org/articles/PMC8565246 Zobrazit plný text záznamu Plný text ve formátu PDF