Sensory evaluation of Ladoo prepared with pearl millet

Singh, U. and Mehra, A. (2017) Sensory evaluation of Ladoo prepared with pearl millet. International Journal of Home Science, 3 (2). pp. 610-612.

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The objective of this study was to find out acceptability of ladoo containing five different combinations of Bengal gram flour and pearl millet flour viz., 100, 75:25, 50:50, 25:75, 100 ratio. Acceptance was assessed using a hedonic scale of nine points. It was noticed that incorporation of pearl millet flour above 50 percent was least acceptable in ladoo. At this level of incorporation of pearl millet flour, the appearance of the product was affected i.e. darker in colour and taste wise, bitterness was found by the panel where as 25 percent incorporation produced highest acceptability. Data revealed that the overall acceptability of biscuit ranged from 8.7 to 7.0. This indicated that the recipes were found to fall under the category of liked very much to like moderately. It can finally be discerned from the sensory scores for ladoo prepared with 25 percent incorporation of pearl millet flour that the ladoo were equally acceptable as that of control.

Item Type: Article
Uncontrolled Keywords: Hedonic scale, Pearl millet, Nutritive value
Author Affiliation: Assistant Professor, Department of Foods and Nutrition, Government Home Science College, Panjab University, Chandigarh, Punjab, India
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 01 Dec 2017 08:47
Last Modified: 01 Dec 2017 08:47

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