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Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018) : 69-72

Utilization of soyflour as a source of isoflavone in wheat paratha

Shazia Husain, Vibha Bhatnagar
1Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur–313 001, Rajasthan, India
Cite article:- Husain Shazia, Bhatnagar Vibha (2018). Utilization of soyflour as a source of isoflavone in wheat paratha. Asian Journal of Dairy and Food Research. 37(1): 69-72. doi: 10.18805/ajdfr.DR-1256.

ABSTRACT

The research was conducted to develop soyflour and evaluate the quality characteristics of soyflour enriched paratha. In this study, wheat flour was replaced with soyflour at different levels i.e. 10, 15, 20, and 25%. Developed products were evaluated for their sensory attributes and chemical composition. Results showed that paratha incorporated with 20% soyflour was the most acceptable. Nutrient analysis showed soyflour contained 44.07g protein, 198 mg calcium and 131.55 mg isoflavone, whereas most acceptable paratha contained 18.39 g protein, 43.33 mg calcium and 19.94 mg isoflavone.Thus, the results indicated that by incorporating soyflour, it is possible to enhance the sensory and nutritional quality as well as isoflavone content of wheat paratha.

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