Sensory evaluation of and acceptability trials on biscuits prepared from raw and malted wheat (Triticum aestivum)-Bengal gram (Cicer arietinum) mixes with or without a green leafy vegetable |
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Authors: | Anuradha Goyle Sunder Gujral |
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Affiliation: | (1) Department of Food and Nutrition, Faculty of Home Science, M.S. University of Baroda, 390 002 Baroda, Gujarat, India |
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Abstract: | Biscuits were prepared by varying the amounts of the basic ingredients to arrive at the most acceptable recipe. The final recipe contained 40 g of mix, 40 g of jaggery and 20 g of ghee. Sensory evaluation of biscuits containing 5 or 10% colocasia leaf powder by composite scoring test and hedonic scale showed that the former type of biscuit was preferred over the latter. The acceptability trial conducted on 42, 3 to 6 year old children showed that biscuits from either malted mix with or without 7.5% colocasia leaf powder and raw mix were equally acceptable as shown by the analysis of variance. |
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Keywords: | biscuits sensory evaluation malted wheat Bengal gram |
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