Preparation and organoleptic evaluation of soy-blended food products

Full fat soyflour was blended with cereal or pulse flours to make a variety of common Indian traditional products, namely chapati, pakoda, burfi and e xtruded snacks. These recipes were evaluated by a trained panel of judges f or their acceptability and other quality parameters. From the mean score va lues, it was observed that all the products were liked and were acceptable by the judges. These products were devoid of off flavour and had acceptable characteristics. Analysis of variance (ANOVA) indicated significant differ ences among all the products at 5 and 1% levers of significance, while the disagreement among the judges for all the characteristics was not significa nt, while the disagreement among the judges far all the characteristics was not significant at 5 and 1% levels, thereby confirming the homogeneity of panelists.