Product development -Soya Pakoda

2. PRODUCT DEVELOPMENT –SOYA PAKODA
PRESENTED BY:
Sr. M.Sc. (Ag. Maco) &
Jr. M.Sc (FS&N)
Department of Food Science and Nutrition

5. Ingredients

6. SOYBEAN

8. ONION

9. CHILLI

10. FENUGREEK LEAVES

11. CURRY LEAVES

12. CORIANDER
LEAVES

13. 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

14. Method
a) 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.

16. NUTRITIVE VALUE CALCULATION
INGRADIENTS QUNTITY
(gm)
PROTEN
(gm)
FAT(gm
)
CHO(gm) ENERGY
(K cal)
CALCIU
M(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)CORIANDER
LEAVES
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

17. Packaging of Pakoda
200 gm of Product provides
Approx
Protein: 36.29gm
Fat: 110.4gm
CHO: 51.69gm
Energy: 470.03 K Cal
Calcium: 514.75mg
Iron: 9.663mg
Fibre: 5.791mg

18. Advantages of Packaging:
 Easy to Handle
Eco-friendly (Recyclable)
Technical Support from:
Dept. Of Food Science and Nutrition
UAS, GKVK Bengaluru-65

19. Benefits of Pakoda:
Rich source of
Calcium: Helps stronger bones
Iron: Essential mineral for haemoglobin
Protein: For healthy growth and
development

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