Author(s): Ananya Kashyap, CL Mahanta

Abstract:
This study was undertaken to standardize the process of making kumal chawl in the laboratory. Kumal chawl was prepared from both chowkua and bora paddy in the laboratory following the traditional method. The method for making kumal chawl was standardized after observing the steps of traditional method. The sensory attributes of both traditional and laboratory made products were evaluated. It was found that the laboratory prepared products were better than the traditional products in terms of all the sensory attributes.