The research aims to study the feasibility and acceptability trials of fructooligosaccharide (FOS) substituted popular Indian foods.
Four Indian food items namely chapati, thepla, dhokla and patra were prepared. Wheat flour in chapati and thepla was substituted with FOS at four levels, i.e. 3 g, 5 g, 8 g and 10 g. Bengal gram in dhokla and patra was substituted with FOS at 3 levels, i.e. 5, 8 and 10 g. Ten semi‐trained panel members evaluated the recipes in triplicates using ten point numerical scoring test and difference test.
A significant reduction in all organoleptic attributes of chapati and thepla (p<0.001) was observed with the increase in level of substitution up to 10 g. A non‐significant increase in all the attributes was observed with the increase in level of FOS substitution in patra. For chapatis the most affected attribute were chewability, breakability and overall acceptability. For thepla there was 8.13 percent reduction in the overall acceptability. Dhokla and patra were acceptable at all the three levels of substitution. Using difference test a significant difference (p<0.05, p<0.01) was observed in the color and taste of chapatti. For thepla significant difference was observed in the organoleptic attributes like color and overall acceptability. However, no significant difference was noticed for dhokla and patra substituted with FOS.
The present study has opened a new avenue for preparation of commonly consumed FOS incorporated Indian food products.
This is original research which can benefit general and specific population.
Mahendra, A. and Sheth, M. (2013), "Feasibility and acceptability of fructooligosaccharide substituted popular Indian foods", Nutrition & Food Science, Vol. 43 No. 3, pp. 204-212. https://doi.org/10.1108/00346651311327846Download as .RIS
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