The
convenience, affordability, taste, look, and appeal of RTE and RTC foods have
all improved in recent years as a result of changing lifestyles. Aerva lanata
is a green leaf vegetable with a long history. It has cultural, culinary, and
medical significance. Both jowar and Aerva lanata are high in nutrients. The
study's main goal is to include dry leaf powder into several jowar chakli
recipes and assess sensory and customer approval. Initially, the leaves were
blanched, dried, and mixed into jowar chakli before being tested for sensory
assessment in the Nalgonda area of Telangana state. Based on the sensory
results, a 10% leaf powder with jowar chakli was chosen. The test sample's
flavour was far more popular than the control sample's. A total of 100 individuals
from various age groups were randomly selected to test the best-selected
formulation for consumer approval. The survey indicated that the product's
price, colour, texture, flavour, and general acceptance were all favourable.
Incorporating traditional green into popular goods offers diversity, enhances
nutritional content, lowers raw material costs, and has a positive economic
impact.
Author(s) Details:
Kanneboina Soujanya,
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad (500 030), India.
B. Anila Kumari,
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad (500 030), India.
E. Jyothsna,
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad (500 030), India.
Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6981
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