FORMULATION OF AN IMPROVED PORRIDGE MIX CONTAINING DEFATTED SOY FLOUR

摘要

steamed) defatted soy flour with processed (toasted) wneat semolina, powdered sugar and skim milk powder along with a flavour base, starcn and pre gelatinized starch and blending the components to get a mix which is susoended in equal weight of hot water (60-70°C) and brought to boil after adding more hot water (twice the weight of mix) to get a porridge of desirable consistency with no beany aroma, bitter or after taste bitterness and improved sensory quality attributes.