Physico-chemical and sensory quality attributes of snacks prepared from different sources of soya protein

An attempt has been made for the development of high protein snacks using different sources of soya proteins (soy flour, soy milk and tofu) along with wheat flour, gram flour, green gram and parboiled rice. The prepared snacks were then packed in polypropylene (PP) and laminate pouches and were analyzed for various physico-chemical and sensory quality attributes. Of the three different sources of soya proteins, snacks prepared using tofu was ranked best as compared to other sources. The results showed that initially the product (wheat flour + tofu + green gram+ gram flour + parboiled rice) had 3% moisture content, 24 per cent fat, 2.3 per cent ash content and was organoleptically highly acceptable. Among the different packaging materials used in the study, snacks packed in laminated pouches were more acceptable as compared to polypropylene.