Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour

Abstract Sel‐roti is a doughnut‐like deep‐fat fried, puffed, spongy, ring‐shaped, and fermented rice‐flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel‐roti by incorporating soy flour. The best product was selected by a series of senso...

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Autores principales:	Bipana Thapa Magar, Surendra Bahadur Katawal, Anuj Niroula
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	nutritional value Sel‐roti sensory perceptions soy flour Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/ae38fa03a9d64761914871bf70f2b381
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spelling	oai:doaj.org-article:ae38fa03a9d64761914871bf70f2b3812021-11-04T13:06:43ZEnhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour2048-717710.1002/fsn3.2550https://doaj.org/article/ae38fa03a9d64761914871bf70f2b3812021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2550https://doaj.org/toc/2048-7177Abstract Sel‐roti is a doughnut‐like deep‐fat fried, puffed, spongy, ring‐shaped, and fermented rice‐flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel‐roti by incorporating soy flour. The best product was selected by a series of sensory evaluations, and the nutritional quality was then compared with the control. Sel‐roti prepared by incorporating 10% of roasted soybean flour (RSF) had significantly superior (p < .05) sensory perceptions viz. color and appearance, texture, flavor, taste, and overall acceptance among the studied samples. The moisture, crude fat, crude protein, total ash, crude fiber, iron, calcium, and energy content in the best product were significantly increased (p < .05) by the incorporation of 10% RSF. However, total carbohydrates was significantly reduced (p < .05) at 10% RSF incorporation. The results can be used by food processors to formulate a batter for the production of Sel‐roti with enhanced sensory and nutritional properties.Bipana Thapa MagarSurendra Bahadur KatawalAnuj NiroulaWileyarticlenutritional valueSel‐rotisensory perceptionssoy flourNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6078-6088 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	nutritional value Sel‐roti sensory perceptions soy flour Nutrition. Foods and food supply TX341-641
spellingShingle	nutritional value Sel‐roti sensory perceptions soy flour Nutrition. Foods and food supply TX341-641 Bipana Thapa Magar Surendra Bahadur Katawal Anuj Niroula Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
description	Abstract Sel‐roti is a doughnut‐like deep‐fat fried, puffed, spongy, ring‐shaped, and fermented rice‐flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel‐roti by incorporating soy flour. The best product was selected by a series of sensory evaluations, and the nutritional quality was then compared with the control. Sel‐roti prepared by incorporating 10% of roasted soybean flour (RSF) had significantly superior (p < .05) sensory perceptions viz. color and appearance, texture, flavor, taste, and overall acceptance among the studied samples. The moisture, crude fat, crude protein, total ash, crude fiber, iron, calcium, and energy content in the best product were significantly increased (p < .05) by the incorporation of 10% RSF. However, total carbohydrates was significantly reduced (p < .05) at 10% RSF incorporation. The results can be used by food processors to formulate a batter for the production of Sel‐roti with enhanced sensory and nutritional properties.
format	article
author	Bipana Thapa Magar Surendra Bahadur Katawal Anuj Niroula
author_facet	Bipana Thapa Magar Surendra Bahadur Katawal Anuj Niroula
author_sort	Bipana Thapa Magar
title	Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
title_short	Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
title_full	Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
title_fullStr	Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
title_full_unstemmed	Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour
title_sort	enhancement of sensory and nutritional quality of sel‐roti by the incorporation of soy flour
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/ae38fa03a9d64761914871bf70f2b381
work_keys_str_mv	AT bipanathapamagar enhancementofsensoryandnutritionalqualityofselrotibytheincorporationofsoyflour AT surendrabahadurkatawal enhancementofsensoryandnutritionalqualityofselrotibytheincorporationofsoyflour AT anujniroula enhancementofsensoryandnutritionalqualityofselrotibytheincorporationofsoyflour
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Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour

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