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PRODUCT DEVELOPMENT –SOYA PAKODA
PRESENTED BY:Sr. M.Sc. (Ag. Maco) & Jr. M.Sc (FS&N)
Department of Food Science and Nutrition
Ingredients
SOYBEAN
ONION
CHILLI
FENUGREEK LEAVES
CURRY LEAVES
CORIANDER LEAVES
Ingredients
• Soya bean flour – 50 gm
• Bengal gram flour – 50 gm
• Onion – 25gm
• Green chilli – 15gm
• Curry leaves – 25gm
• Coriander leaves – 25gm
• Fenugreek leaves – 25gm
• Salt - as needed
• Oil - as needed
Methoda) Cut onion into thin long slices.
b) Cut green chilli, coriander leaves, curry leaves finely.
c) Mix soya flour, Bengal gram flour, onion, green chilli, coriander leaves, curry leaves, salt in a bowl.
d) Heat a little oil in a frying pan.
e) Add to the contents in the bowl, sprinkle water and mix well to a dough.
f) Heat oil in a frying pan.
g) Add small portions of dough, fry till golden and set aside.
NUTRITIVE VALUE CALCULATION
INGRADIENTS QUNTITY(gm)
PROTEN(gm)
FAT(gm)
CHO(gm) ENERGY(K cal)
CALCIUM(mg)
IRON(mg)
FIBRE(mg)
1)SOYBEAN FLOUR
50 21.6 9.75 10.45 216 120 5.2 1.85
2)BENGAL GRAM FLOUR
50 10.4 2.8 29.9 186 28 2.65 0.6
3)ONION 25 0.45 0.025 3.15 14.75 10 0.3 0.15
4)CHILLI 15 0.435 0.09 0.45 4.35 4.5 0.66 1.02
5) FENUGREEK LEAVES
25 1.1 0.225 1.5 12.25 98.75 0.4825 0.275
6)CURRY LEAVES 25 1.525 0.25 4.675 27 207.5 0.02325 1.6
7)CORIANDERLEAVES
25 0.825 0.15 1.575 9.68 46 0.355 0.3
TOTAL 200 36.29 110.49 51.69 470.03 514.75 9.663 5.795
Packaging of Pakoda
200 gm of Product provides ApproxProtein: 36.29gmFat: 110.4gmCHO: 51.69gmEnergy: 470.03 K CalCalcium: 514.75mgIron: 9.663mgFibre: 5.791mg
Advantages of Packaging: Easy to HandleEco-friendly (Recyclable)
Technical Support from:Dept. Of Food Science and NutritionUAS, GKVK Bengaluru-65
Benefits of Pakoda:Rich source of
Calcium: Helps stronger bonesIron: Essential mineral for haemoglobinProtein: For healthy growth and development
Net Wt: 200gmMRP: Rs. 49(Inclusive of all taxes)Pkd: 13-11-2014Batch no: