Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product
2010
ALPASLAN, MEHMET | HAYTA, MEHMET
A deep-fried dough product formulation containing wheat flour, egg, salt and oil was prepared and the effect of soy flour, rice flour and semolina supplementation on the physicochemical, sensory properties and consumer acceptance of the product were investigated. The soy flour and substitution increased the dough consistency significantly (P < 0.05), whereas rice flour and semolina substitution showed no significant effect. Among the soy flour substitution levels, 20% soy flour containing dough had the highest cohesiveness, gumminess, adhesiveness and stiffness values. Soy flour, rice flour and semolina caused a reduction in oil absorption. The 10% semolina substitution resulted in the lowest L* value. The values for the parameter a* ranged from 1.8 to 5.6, and the b* values from 9.0 to 17.4. The fried dough sample containing 20% soy flour was scored the highest in terms of overall acceptance by sensory panellists. Sensory taste rating had a positive correlation with overall acceptability, with r = 0.735. The substitution of 20% soy flour for wheat flour produced a satisfactory fried dough in terms of physical properties and sensory acceptance. Recently, the demand on alternative products containing less oil, and energy but more functional ingredients from health conscious people has been increasing. For example, soy foods gained popularity because of their health beneficial properties. Present research studied the effect of soy and rice flour together with semolina on dough and the textural and sensory properties of final product. Therefore, findings of research would be helpful for food processors in formulating deep fried dough products.
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