• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Special Issue 3 (2020)

Processing and sensory evaluation of Khakhra fortification with Spinach and Aonla

Author(s):

Kamble PS, Sonwane CG and Khandekar SA

Abstract:
Khakhra is handmade or made by machines and roasted to obtain crispiness. It is also a crispy version of roti. This is a healthy snack common recipe in the Rajasthan and Gujarati cuisines. Khakhra when prepared by using Aonla in the form of dried powdered provides a much more nutrition in terms of protein, carbohydrates, minerals and dietary fibers in comparison with the traditional khakhra that is made of only wheat flour. Since over consumption of wheat or its products are known for improper health condition such as celiac disorder may overcome by minimizing its proportion with adding Spinach as it is rich in iron with many health benefits and aonla in powder form which is rich vitamin C helps to cure or precautions to the Scurvy disease. Finally obtained product is kept for evaluation sensory parameters.

Pages: 138-140  |  1407 Views  782 Downloads

How to cite this article:
Kamble PS, Sonwane CG and Khandekar SA. Processing and sensory evaluation of Khakhra fortification with Spinach and Aonla. J Pharmacogn Phytochem 2020;9(3S):138-140.

Important Publications Links
Journal of Pharmacognosy and Phytochemistry Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Call for book chapter