Standardization and Acceptability of  Common Indian Snacks Incorporated with  and without Hydrolyzed Vegetable Protein  (HVP)

Ms. Deepika.S; Mrs. Menaka.M

Volume : II, Issue : III, March - 2013

Standardization and Acceptability of Common Indian Snacks Incorporated with and without Hydrolyzed Vegetable Protein (HVP)

Ms. Deepika. S, Mrs. Menaka. M

Abstract :

Hydrolyzed vegetable protein is a natural flavor and taste enhancer used in a wide variety of processed food products. The flavor enhancers and taste enhancers are food additives commonly added to various food preparations to enhance the natural taste of the food products. The main purpose of incorporating hydrolyzed vegetable protein in most of the food products are because of its meaty and roasted flavor which is dark own in color and appearance. HVP is produced by boiling cereals and legumes such as corn, wheat, rice an and ragi in an acid medium and then neutralizing the solution with sodium hydroxide. It contains good amount of protein compared to the other taste enhancers and recommended usage level of HVP in products is two grams. Four recipes such as kara bhoondi, bajji, gobi 65 and cutlet incorporated with and without hydrolyzed vegetable protein were prepared and standardized to find the acceptability of the recipes among young adults. Fifteen subjects between the age group of 19–22 years were selected as panel members for testing the acceptability of the products using composite scoring cards in terms of color and appearance, texture, flavor and taste. Three trials were conducted to check the acceptability of the products. All the four recipes incorporated with HVP had high acceptance among young adults compared to recipes prepared without HVP. From the present study it can be concluded that the overall acceptability of recipes prepared with HVP was superior to recipes prepared without HVP. So it can be used as a natural taste enhancer alternative to the commercial taste enhancers.