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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

2018, VOL. 4 ISSUE 3, PART B

A study on the organoleptic evaluation of unprocessed, sprouted and roasted flour mix chapattis

Author(s): Aditi and Arivuchudar R
Abstract:
The success of a food product formulated does not end with its preparation, rather the acceptability by the consumers determine it. This study contributes to enhance the effectiveness of a traditional food by incorporating value addition substances favoring the consumption of enriched diet on daily basis. The value addition was carried out by incorporating unprocessed, sprouted and roasted flour mix prepared from the millets (ragi, bajra, jowar) and the pulses (green gram, horse gram whole Bengal gram (black)) and curry leaves into the whole wheat flour and developing chapattis. To establish the level of acceptability of the processing a 5 point hedonic rating was done using trained panelist.
Pages: 88-92  |  155 Views  18 Downloads
How to cite this article:
Aditi and Arivuchudar R. A study on the organoleptic evaluation of unprocessed, sprouted and roasted flour mix chapattis. International Journal of Home Science. 2018; 4(3): 88-92.
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