Impact of Incorporation of Soyfibre and Processed  Soyflour on the Sensory Quality, Nutrient Content  and Glycemic Index of Rawa Idli

Monika Jain; Khushboo Gupta; Payal Jain; Tripti Tripathi

Volume : IV, Issue : I, January - 2014

Impact of Incorporation of Soyfibre and Processed Soyflour on the Sensory Quality, Nutrient Content and Glycemic Index of Rawa Idli

Monika Jain, Khushboo Gupta, Payal Jain, Tripti Tripathi

Abstract :

Glycemic index (GI) has proven to be a useful nutritional concept, providing insight into the relationship between foods and chronic diseases. Objective of present work was to study the impact of addition of soyfie and processed soyflour on the sensory quality, nutrient content and GI of rawa idli. Idli was prepared using semolina and curd. Its three variants incorporating soyfie, roasted soyflour and defatted soyflour (15%), respectively, having 50g available carbohydrate, were developed and subjected to sensory analysis. Estimation of moisture, ash, crude fie, protein and fat was done. GI of test meals was calculated. All the rawa idlis had good acceptability. Soyfie added idli was like plain idli in sensory attributes. Roasted soyflour added product had highest fat and protein. There was a significant difference between nutrient content of idlis (p<0.05). Plain idli had highest GI (66.50%). Soyfie added rawa idli had lowest GI (37.22). Addition of soy in rawa idli significantly reduces the GI.