The role of Prebiotics in controlling diet and lifestyle associated metabolic disorders has gained importance in recent years. Fructooligosaccharide (FOS) has a potential to be added into various Indian cuisines which are consumed on regular basis. However, little is known about the organoleptic attributes of FOS added popular Indian recipes. The present study therefore, aimed to assess the effect of addition of FOS in two products - steamed Dudhi muthiya and shallow fried Vegetable chilla at 10 g and 15 g and compare with the standard product. These recipes were evaluated by 25 semi-trained panel members using 9 point hedonic scale in triplicates. The characteristics of dough of Dudhi muthiya and batter of Vegetable chilla revealed reduction in water absorption power (WAP %) by 33.33 % and 18.75% respectively at 15 g level. Decrease in moisture loss and increase in bulk density was observed in Dudhi muthiya at 15 g (13.62 %) level and slight increase was observed in Vegetable chilla. Organoleptic evaluation of Dudhi muthiya revealed that except for non-significant reduction in texture scores, increase in all the attributes at 15 g level was observed, ranging from 1.3 % in colour and appearance to 14.54 % (p<0.001) for after taste and 14.74 % (p<0.001) for taste. The scores for Vegetable chilla increased from 1.7 % for colour and appearance to 11.6 % (p < 0.05) for taste. Hence, these two products can be recommended as therapeutic products for its use in improving the outcomes of various metabolic disorders.
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