Asian Journal of Dairy and Food Research, volume 30 issue 2 (june 2011) : 99 - 104


R.M. Kamble, N.S. Ghatge
1Department of Home Science, Rajaram College, Kolhapur – 416 004, India
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Cite article:- Kamble R.M., Ghatge N.S. (2024). FORMULATION PREPARATION AND EVALUATION OF SOYLADOO. Asian Journal of Dairy and Food Research. 30(2): 99 - 104. doi: .
Soybased product such as soyladoo was formulated in three different combinations with bengal dhal flour viz. 60: 40,50:50 and 40:60 respectively. All these three different combinations were evaluated organoleptically. Among these combination highest scored product from these combinations was selected and nutritionally evaluated on the basis of their storage  stability. Due to attractive colour, flavour, taste, appearance and overall acceptability of soyladoo prepared with composition III i.e. use of soyflour  40g., with the combination of bengal gram dhal flour 60g. scored higher by organoleptically. Chemical compositions like moisture, ash, crude protein, iron, calcium zinc, carotene and vitamin  B complex  were found  adequate in this soyladoo.
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