Author(s):

Musale SV, More DR and Syed IH

Abstract: Indian Heritage Foods have occupied unique place in the dietary practices of Indian population and are known for their unique flavour, texture and taste characteristics around the globe. In present investigation, studies were undertaken to standardize the recipe, process parameter for the preparation of sandga (a dried vegetable product prepared from pulses bengal gram, green gram, black gram, ash gourd with different spices). Four different combinations of ash gourd and pulses were prepared and evaluated for sensorial and nutritional profile. The production process for Sandga is also standardized. The results revealed that Sandga could results in best organoleptic response when dried at the temperature of 70^oC. Adding of 30% ash gourd and 70% pulses flour are used in the product sandga gave the best overall sensory acceptability.

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