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Physico‐chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time
Author(s) -
Gupta Vineeta,
Nagar Ranjana
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01551.x
Subject(s) - food science , fermentation , chemistry , starch , amylase , fermentation in food processing , biochemistry , enzyme , lactic acid , biology , bacteria , genetics
Summary Various food‐processing techniques like malting, roasting, soaking, germination, fermentation, etc. are known to enhance nutritive value and acceptability of different food products. The present study deals with the biochemical analysis and acceptability tests of soya flour rabadi, which was made by fermentation before and after cooking at different time intervals. There was a trend towards increase in moisture, ash, total carbohydrate, calcium, total soluble sugars, reducing sugars, non‐reducing sugars, amylase, glutamate oxaloacetate transaminase enzymatic activities and titrable acidity, whereras a trend towards decrease was found in crude protein, fat, fibre, energy, starch, total phenols and glutamate pyruvate transaminase enzyme activity. Major biochemical changes occurred after 8 h fermentation. In sensory evaluation also, samples fermented for 4 and 8 h after cooking got higher scores than all other samples.