Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour

Abstract

Sel‐roti is a doughnut‐like deep‐fat fried, puffed, spongy, ring‐shaped, and fermented rice‐flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of Sel‐roti by incorporating soy flour. The best product was selected by a series of sensory evaluations, and the nutritional quality was then compared with the control. Sel‐roti prepared by incorporating 10% of roasted soybean flour (RSF) had significantly superior (p < .05) sensory perceptions viz. color and appearance, texture, flavor, taste, and overall acceptance among the studied samples. The moisture, crude fat, crude protein, total ash, crude fiber, iron, calcium, and energy content in the best product were significantly increased (p < .05) by the incorporation of 10% RSF. However, total carbohydrates was significantly reduced (p < .05) at 10% RSF incorporation. The results can be used by food processors to formulate a batter for the production of Sel‐roti with enhanced sensory and nutritional properties.