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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2015, VOL. 1 ISSUE 2, PART A

Development and evaluation of ‘Snacks’ from new varieties of Mung bean pulse

Author(s): Disha Bindra
Abstract:
The present study was conducted with the objective to prepare ‘Barfi’, ‘Soup’ and ‘Sprouted Mungbean Cutlet’ from three varieties namely: Pant Mung 5 (PM 5), Pant Mung 6 (PM 6) and a local variety of mungbean grain. The foods prepared thereby viz. PM 5, PM 6 and Local variety ‘Barfi’, PM 5, PM 6 and Local variety ‘Soup’ and PM 5, PM 6 and Local variety ‘Sprouted Mungbean Cutlet’ was subjected to sensory evaluation using Nine Point Hedonic Scale and the Score Card methods as given by Amerine et al., 1965 and also for evaluation of their nutritional composition. The results depicted that PM 6 ‘Barfi’ was liked extremely by 56.67% and Local variety Barfi was liked slightly by 23.43% of panelists. Moreover the PM 5, PM 6 and Local variety ‘Soup’ was liked very much by 68%, 74% and 70% respectively. The Sprouted Mungbean Cutlet prepared from PM 5, PM 6 and Local variety was liked extremely by 56.67%, 53.33% and 23.33% respectively. For one serving of Barfi (33 g), one bowl of Soup (90 g) and 75 g of Sprouted Mungbean (40 g) cutlet the crude protein content ranged from 6.54 to 12g and the calcium content was gauged to be in the range of 80.51 to 90.75 mg for PM 5, PM 6 and Local variety of mungbean grains respectively.
Pages: 53-56  |  4 Views  17 Downloads
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