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International Journal of Home Science
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Impact Factor: Impact Factor(RJIF): 5.3

International Journal of Home Science

2023, VOL. 9 ISSUE 2, PART A

To standardize and develop the product the using Arrowroot

Author(s): Anvita Singh and Sarita Iraj
The objective of present investigative was “Arrowroot powder as a Functional food: Product Enrichment Sensory Evaluation was to standardized and develop the product using arrowroot powder and their sensory evaluation. The objective of this study was to determine the effect of Arrowroot carbohydrates on the survival of lactobacilli in bio-yoghurts. It can be concluded that supplementation of arrowroot powder in the diet improved bacterial and chemical properties of digesta. Developed products of arrowroot powder were Pudding, halwa, soup, drink, naan. The developed products were given to the panel of 10 members and products were tested for flavour and taste, body texture, colour and appearance, overall acceptability. Organoleptic evaluation of products was done by using score card method (9-points Hedonic Scale). The highest average score for overall acceptability was found in experimental preserved and mostly accepted by panel members.
Pages: 23-26  |  93 Views  24 Downloads
How to cite this article:
Anvita Singh, Sarita Iraj. To standardize and develop the product the using Arrowroot. Int J Home Sci 2023;9(2):23-26.

International Journal of Home Science
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