PRODUCT DEVELOPMENT –SOYA PAKODA

PRESENTED BY:Sr. M.Sc. (Ag. Maco) & Jr. M.Sc (FS&N)

Department of Food Science and Nutrition

Ingredients

SOYBEAN

ONION

CHILLI

FENUGREEK LEAVES

CURRY LEAVES

CORIANDER LEAVES

Ingredients

• Soya bean flour – 50 gm

• Bengal gram flour – 50 gm

• Onion – 25gm

• Green chilli – 15gm

• Curry leaves – 25gm

• Coriander leaves – 25gm

• Fenugreek leaves – 25gm

• Salt - as needed

• Oil - as needed

Methoda) Cut onion into thin long slices.

b) Cut green chilli, coriander leaves, curry leaves finely.

c) Mix soya flour, Bengal gram flour, onion, green chilli, coriander leaves, curry leaves, salt in a bowl.

d) Heat a little oil in a frying pan.

e) Add to the contents in the bowl, sprinkle water and mix well to a dough.

f) Heat oil in a frying pan.

g) Add small portions of dough, fry till golden and set aside.

NUTRITIVE VALUE CALCULATION

INGRADIENTS QUNTITY(gm)

PROTEN(gm)

FAT(gm)

CHO(gm) ENERGY(K cal)

CALCIUM(mg)

IRON(mg)

FIBRE(mg)

1)SOYBEAN FLOUR

50 21.6 9.75 10.45 216 120 5.2 1.85

2)BENGAL GRAM FLOUR

50 10.4 2.8 29.9 186 28 2.65 0.6

3)ONION 25 0.45 0.025 3.15 14.75 10 0.3 0.15

4)CHILLI 15 0.435 0.09 0.45 4.35 4.5 0.66 1.02

5) FENUGREEK LEAVES

25 1.1 0.225 1.5 12.25 98.75 0.4825 0.275

6)CURRY LEAVES 25 1.525 0.25 4.675 27 207.5 0.02325 1.6

7)CORIANDERLEAVES

25 0.825 0.15 1.575 9.68 46 0.355 0.3

TOTAL 200 36.29 110.49 51.69 470.03 514.75 9.663 5.795

Packaging of Pakoda

200 gm of Product provides ApproxProtein: 36.29gmFat: 110.4gmCHO: 51.69gmEnergy: 470.03 K CalCalcium: 514.75mgIron: 9.663mgFibre: 5.791mg

Advantages of Packaging: Easy to HandleEco-friendly (Recyclable)

Technical Support from:Dept. Of Food Science and NutritionUAS, GKVK Bengaluru-65

Benefits of Pakoda:Rich source of

Calcium: Helps stronger bonesIron: Essential mineral for haemoglobinProtein: For healthy growth and development

Net Wt: 200gmMRP: Rs. 49(Inclusive of all taxes)Pkd: 13-11-2014Batch no: