Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 13 : Nuts and Oil Seeds

Soya fortified gram flour

Defatted soya flour has double the protein of Bengal gram flour and blends well at 20per cent level with no beany flavour. This blend improves the protein content from 20 – 26 per cent and more than 30 per cent improvement in protein quality. Fortification of besan with soya flour not only improves nutritionally but cost effective, gives functional benefit like less oil absorption and overall health benefits. The low fat binding capacity of soya protein allows less oil absorption during deep-frying of products made with soya fortified gram flour. It has been observed that addition during deep-frying of products made with soya fortified gram flour.