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International Journal of Home Science
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International Journal of Home Science

2017, VOL. 3 ISSUE 1, PART I

Standardization and development of moong dal based products

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.
Pages: 358-362  |  69 Views  28 Downloads
How to cite this article:
Alpana Singh, Dr. Mamta Jaiswal, Kiran Agrahari, Archana Singh. Standardization and development of moong dal based products. Int J Home Sci 2017;3(1):358-362.
International Journal of Home Science