Record Details

Development of Wadian – A Traditional Savory with Defatted Soya

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/621/
JRT-13-04
 
Title Development of Wadian – A Traditional Savory with Defatted Soya
 
Creator Chetana, R.
Yella Reddy, S.
 
Subject 02 Fermented foods
05 Snack food
05 Soya bean
 
Description Wadi (plural : wadian), a partially fermented legume based savory, used as an adjunct in curries, is traditionally
prepared from the batter of blackgram or green gram dhal and mainly on cottage or home scale. Fermentation and sun
drying of the batter take place simultaneously and the drying causes case hardening resulting in a cavity or porous texture. In the present paper, wadian was prepared using soybean to partially replace black gram dhal to improve the nutritional quality. Defatted soya flour and whole soyabeans were used in the formulations and the products were compared with control prepared with blackgram. The colour, texture and sensory attributes revealed that the products with 40 % replacement
of blackgram with defatted soya flour were found to have characteristics similar to that of the control. Also, product prepared with 20% replacement of blackgram with whole soya beans was fairly acceptable. The process is simple and could be prepared on home/cottage scale and has been demonstrated in rural areas of South India under rural development programme.
 
Date 2004-07
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/621/1/R.Chetna.pdf
Chetana, R. and Yella Reddy, S. (2004) Development of Wadian – A Traditional Savory with Defatted Soya. Journal of Rural Technology, 1 (4). pp. 178-181.