STUDIES ON MODULATORY EFFECT OF OKARA SUPPLEMENTATION AND COOKING METHODS ON THE READY-TO-COOK PATTY

J. REHAL¹*, V. BENIWAL^2
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India
²Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India
* Corresponding Author : jagbir@pau.edu

Received : 06-12-2022     Accepted : 28-12-2022     Published : 30-12-2022
Volume : 14     Issue : 12       Pages : 12040 - 12043
Int J Agr Sci 14.12 (2022):12040-12043

Keywords : Snack product, Okara¸ By-product utilization, Ready-to-cook, Frying
Academic Editor : Dr Rewa Kulshreshta
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India
Author Contribution : All authors equally contributed

A convenient Ready-to cook (RTC) patty was developed with 20 %substitution with okara, a by-product of the soybean processing industry. Different methods of cooking viz., deep frying, shallow frying and air frying were employed and studies were conducted to know their effect on the sensorial, nutritional and textural characteristics of RTC patties. It was found that that the deep fried patty has maximum acceptability and whereas the air fried sample was only moderately acceptable with good nutritional composition. The lowest L* values were achieved in the deep fried samples and the highest b* values in the air fried samples which influence the sensorial scores of the product. The texture analysis of deep fried sample showed maximum compression force as opposed to the air fried sample. The RTC okara supplemented patty will help in effective utilization of industrial by-product as well as increase the nutritional potential of this popular snack

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