Author(s): Alpana Singh, Dr. Mamta Jaiswal, Kiran Agrahari and Archana Singh

Abstract:
Thernobjective of present investigation “Standardization and Development of MoongrnDal Based Products” was to standardize and develop the products using moong dalrn&their sensory evaluation. Moong Dal high in protein and yet easilyrndigestible with the bonus of extra fiber makes this a super food. Moong beanrnpossesses detoxicant, heat dispersing, diuretic, and hypolipemic properties. Thernbean is the perfect food for reducing weight.Moong beans are considered useful in defending against several chronic,rnage-related diseases, including heart disease, cancer, diabetes andrnobesity. Developed products of Moong dal were Halwa, Dahi Bade. Thernorganoleptic evaluation of products was done by using (9-point Hedonic scale).rnThe result of moong dal based products for (Halwa&Dahi Bade) (T1) was bestrnin all treatmentsin case of all sensory attributes. The highest average scorernfor overall acceptability was found in experimental samples. Developed productsrnwere accepted by members.