Author(s): Mahuwaa Chaudhary and Dr. Shabnam Chhabra

Abstract:
Sensory evaluation is a scientific discipline adopted to analyse the responses towards the color, taste, smell and touch of a food product. It helps to understand better the consumer preferences. Mango seeds usually discarded as waste, are actually a store house of nutrients. It is nutritionally enriched with vitamins and minerals. For this purpose, three products namely baked atta Mathri, biscuit and biscuit cake were prepared by incorporating 5 to 20 per cent level of mango seed kernel flour and further evaluated for its sensory attributes. Incorporation of mango seed kernel flour at 5 and 10 per cent level was organoleptically acceptable. The highest acceptability for biscuit and biscuit cake was at 5 per cent level and for baked atta Mathri was at 10 per cent level concentration of mango seed kernel flour. Overall baked atta Mathri was comparatively highly acceptable than other two products, so it could be recommended to food industries to develop more nutrient dense food product by using waste (mango seed kernel), which will also play an important role in food security.