Author(s):

Mancharkar HA, Ghatge PU, Shinde EM, Sawate AR and Syed HM

Abstract: The present investigation was aimed to development of Nutra gum ladoo with incorporation of different proportions flaxseed and amaranth seed. To standardize the processing technology and analyze the characteristics of Nutra gum ladoo viz., chemical and sensory characteristics of Nutra gum ladoo. The formulation was carried out using flaxseed, amaranth seeds, jaggery, acacia gum, honey and moth bean in preparation of Nutra gum ladoo. Shelf life study included sensory evaluation by scoring method based on hedonic scale. Evaluation was done on sensory attributes like color, taste, texture and overall acceptability of the product. Microbial analysis was done for its shelf life.

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