Development and storage stability of instant vada mix incorporated with full-fat soy flour.

摘要

Instant 'vada' mixes can be prepared with varying proportions of full-fat soyabean flour incorporation. The organoleptic evaluation and storage stability of the instant 'vada' mix were studied during storage at regular intervals up to 60 days. The 'vada' prepared from the instant 'vada' mix was crisp and maintained the score values for all the organoleptic attributes during the storage period in the order of 'B63.75% S21.25%' and 'B42.5% S42.5%' samples of 'vada' mixes. A decreasing trend in pH and an increasing trend in alcoholic acidity, moisture and microbial count with storage period were observed..