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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Development of soy fortified Indian traditional snacks
Ranjana Singh
University of Delhi, India
Soy foods have long been important in Asian diets, where they are valued for their nutrient content and culinary versatility. For
health conscious Indians, soy foods are among the variety of healthful options for meeting protein needs. Soy foods are reported
to have lower risk of coronary heart diseases, osteoporosis, and certain cancers and help alleviate menopausal symptoms. Five value
added Indian traditional snacks viz. Multigrain soy bar, Soy vermicelli, Soy cookies, Soy chips, Soy phirni & Guava soy bar were
developed to prototype form and studied for their sensory acceptability and shelf-life study. These products could be easily formulated
using locally available raw materials at a reasonable cost and the good organoleptic characteristics combined with high protein &
minerals make these products suitable for common man & especially for school children, adolescents, pregnant & lactating females.
Results of the present study showed that these Indian traditional foods under study could be successfully fortified with defatted soy
flour (20% level) or soy milk (50% level) to increase their nutritive value in terms of quality proteins, minerals, vitamins and phyto-
chemicals without altering their sensory aspects and acceptability. Moreover, these products can help alleviating malnutrition and in
improving the nutritional status of millions of impoverished undernourished kinds.
Biography
Ranjana Singh earned her PhD in Food Technology from the G.B. Pant University of Agriculture and Technology, Pantnagar and is currently working as an
Associate Professor, Food Technology at University of Delhi, India. During 25 years of tenure, she has participated in the development of the Institute and has
successfully fulfilled several responsibilities including the organization of student placements, the re-organization of the curriculum in accordance with University
norms and industry demand, and the organization of various workshops & national conference. One of her key achievements is development of value added new
product concepts which enhanced the creative & research ability of students, encouraging their entrepreneurship dreams. Her research has been published in
reputed international journals and has also been presented in international conferences in the US and South Africa.
Ranjana Singh, J Food Process Technol 2016, 7:12 (Suppl)