Author(s): Priyanka Kushwaha and Meenakshi Singh

Abstract:
Food fortification process includes addition of nutrients and bioactive components in foods. Fortification used as a tool to prevent malnutrition which is cost-effective, applicable and defensive methodology for malnutrition such as salt fortification, milk fortification and rice fortification in rising countries. Fortification is useful for the people suffering from undernourishment mostly influencing children and generative women. Soybean is single one houseplant which provide complete protein along with many other important nutrients like iron, manganese, copper, molybdenum, potassium and vitamin K, dietary fiber, Isoflavone, fat (63% polyunsaturated fatty acids, 23% monounsaturated fatty acids and 14% saturated fatty acids also provide omega-3 fatty acids), 30% carbohydrates and 38-40% protein (70% protein characterized by the blend of glycinin & β-conglycinin). The present research is intended to evaluate sensory quality and overall consumer acceptability of different blends of fortified aloo tikki with soybean by hedonic rating test. For preparation of different blends, boiled grated aloo was blended with boiled grinded soybean (Control group - 100% potato + 0% soybean, Sample A - 75% Potato + 25% Soybean, Sample B - 50% Potato + 50% Soybean and Sample C - 25% Potato + 75% Soybean). The sensory characteristics like appearance, mouth feel, texture and overall acceptability of fortify aloo tikki were evaluated by 50 panelists (Male 23 and female 27) by using 9-Point hedonic rating test. The results concluded that both age group 18-29 year and 30-40 year gave higher acceptability for sample B which hold equal ratio of soybean and aloo. Appearance of sample A and texture of Sample C were highly preferred by both age groups. Respondents of 18-29 year age group prefer sample A (52%) for mouth feel and respondents of 30-40 year age group prefer sample B (64%).

DOI: https://doi.org/10.22271/23957476.2022.v8.i1a.1227