2020, VOL. 6 ISSUE 3, PART G
To standardization and sensory evaluation of colocasia leaves based products
Author(s): Jyoti Yadav, Dr. Mamta Jaiswal, Dr. Alka Yadav and Dr. Sarita Iraj
Colocasia leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients. When buying these leaves look for light and bright green leaves which are fresh, not limp. It is known as taro. Colocasia leaves are low in calories, high in fiber, and high in micronutrients. This contributes to several potential health benefits, and preventing disease. The nutritive value of most acceptable was calculated with the help of “food composition Table, given by ICMR (2010)’’. The objective of resent investigative was colocasia leaves as a:-Product Enrichment Sensory Evaluation was to standardized and develop the product using colocasia leaves and their sensory evaluation. The development products were given to the panel of judge product were tested for flavour and taste, body and texture, colour and appearance and overall acceptability the organoleptic evaluation of product was done by using score card method (9 point hedonic scale).The result of colocasia leaves based product saag, paratha, tikki kofta and cutlet (T1) were best in all treatments in case of all sensory attributes. The overall acceptability experimental sample (T1) saag, Paratha, Tikki, kofta and cutlet were 8.5,8.5,8.8,8.7,8.5.
How to cite this article:
Jyoti Yadav, Dr. Mamta Jaiswal, Dr. Alka Yadav, Dr. Sarita Iraj. To standardization and sensory evaluation of colocasia leaves based products. Int J Home Sci 2020;6(3):389-391.