Medu Vada Mix

Description

Instant vada mixes can be prepared with varying proportions of full-fat soy flour incorporation. The organoleptic evaluation and storage stability of the instant vada mix were studied during storage at regular intervals upto 60 days. The vada prepared from the instant vada mix was crisp and maintained the score values for all the organoleptic attributes during the storage period in the order of ‘B63.75% S21.25%’ and ‘B42.5%S 42.5%’ samples of vada mixes. A decreasing trend in pH and an increasing trend of alcoholic acidity, moisture and microbial count with storage period were observed.