Journal of Pharmacognosy and Phytochemistry
Vol. 6, Issue 4 (2017)
Organoleptic acceptability of value added products using drumstick leaves powder
Mamta, Vimla Dunkwal, Madhu Goyal and Monika
Developed drumstick leaves powder was incorporated in various products i.e., khakhra, panjiri, vadi, gatta premix, dahi vada
premix, spread premix and soup premix by various proportions (5% and 7%) in laboratory and evaluated by panel of semi-trained judges for sensory characteristics like colour, appearance, aroma, texture, taste and overall acceptability on nine point hedonic ranking scale. All the developed products were ranged between â€œliked moderatelyâ€ to â€œliked very muchâ€ on the organoleptic parameters as judged on 9 point hedonic ranking scale. Results of sensory evaluation of products indicated that khakhra
found to be most acceptable and scored 8.8 on 9 point hedonic ranking scale as compared to other products i.e. panjiri
premix (8.6), dahi vada
premix (8.4), spread premix (8.6) and soup premix (8.4).The mean score for overall acceptability of developed and control samples ranged from 8.4 to 8.8 on nine point hedonic ranking scale.
Pages: 1060-1063 | 579 Views 21 Downloads
Mamta, Vimla Dunkwal, Madhu Goyal and Monika. Organoleptic acceptability of value added products using drumstick leaves powder. J Pharmacogn Phytochem 2017;6(4):1060-1063.