High Impact Factor : 4.396 icon | Submit Manuscript Online icon |

Preparation and Standardization of Food Products by Soya Chunks and Oats as a Substitute of Meat Products


Aisha Parveen , Sam Higginbottom University of Agriculture, Technology and Sciences University; Dr. Ritu Prakash Dubey, Sam Higginbottom University of Agriculture, Technology and Sciences University; Dr. Gulam Haider, AKS University Satna


Soya Bean. Isoflavones. Oats. Phytochemicals. Protein. Seek Kabab. Kofta. Manchurian


Isoflavones, which are a subclass of flavonoids, are present in many different plants but the soyabean is the only common consumed food to contain nutritionally relevant amount of these diphenolic molecules. The two primary soybean isoflavones are genistein and daidzein. Isoflavones are referred to as phytoestrogens because they have a chemical structure similar to the hormone estrogen, bind to estrogen receptors (ER), and exert some estrogen like effects in cells. The present study was conducted “Preparation and standardization of food products by soya chunks and oats as substitute of meat products” however, isolfalvones affect many genes differently than estrogen as well as affecting some genes that do not respond to estrogen. Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutrition value. It is believed that consumption of oats possesses various health benefits such as hypochloesterolaemic and anticancerous properties. Oats have also recently been considerable suitable in the diet of celiac patients. Research and development on soya chunks and its products may be helpful in combating various diseases known to mankind. The prepared food products were seek kabab, kofta and Manchurian and served as treatments T1, T2, T3 and T4 at 20:70:10 percent, 40:50:10 percent, 60:30:10 percent and 80:10:10 percent of Soya chunks, Bengal gram and Oats respectively with some objectives To assess the organoleptic quality of prepared food products to determine the nutritional composition of prepared food products to calculate the cost of the prepared food products. Sensory evaluation was carried out using nine point Hedonic scale.

Other Details

Paper ID: IJSRDV5I50854
Published in: Volume : 5, Issue : 5
Publication Date: 01/08/2017
Page(s): 1846-1850

Article Preview

Download Article