Effect of incorporation of defatted soy flour on the organoleptic characteristics and nutrient composition of some supplementary foods

Supplementary foods namely panjiri, butfi and ladoo were prepared using wheat flour as control and wheat flour supplemented with defatted soy flour (DSF) at 20%, 30% and 40% levels and were organoleptically evaluated fresh, after 15 days and one month storage. Control and two most acceptable levels of supplementation in each product were also analyzed for their proximate composition. Incorporation of DSF at 20% level resulted in an improvement in the sensory characteristics of all three products whereas increasing DSF to 40% resulted in significant decrease due to development of dark colour and burnt and bitter flavour. Non significant decrease was observed for sensory parameters between fresh and 15 days stored samples whereas the decrease was significant between one month stored samples and fresh samples. Products with 20% and 30% DSF had significantly higher moisture, crude protein, crude fibre and CFude ash content than the control.