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Vol. 6, Issue 4 (2017)

Development of pudding with different levels of water chestnut (Trapa bispinosa) Powder

Shweta Singh and John David
margin-bottom:0cm;margin-bottom:.0001pt;text-align:justify;line-height:normal"="">Water Chestnut flour is eaten during fasting in India. So, the aim of the present study was to provide ready to eat pudding during fasting. Water Chestnuts are dense with potassium and fiber. It barely contains any sodium or fat though Water Chestnut are high in carbohydrates. Usually when used as a thickner, stir in water before adding to hot sauce or liquid to reduce lumps. It is used for chappatis, paranthas, sweets, vadas, pancakes and other dough based recipes. It is used as a staple item during fasts. Singhara atta puris, halwa, pakoras are some of the delicacies relished during the Navratri fasts. Water chestnuts form a part of the phaldari diet followed during these fasts. The market demand for instant food is growing all over the world and consumers are seeing now tastes with health. Hence taking into consideration the market demand and consumer preferences attempts were made to prepare pudding from Water Chestnut flour and Honey. Different proportion of water chestnut and honey were used. A total of 17 combinations of water chestnut powder & Honey were prepared in five replication, including one as a control and remaining sixteen as experimental. All the standard ingredients were purchased from local market. The data obtained from organoleptic evaluation showed that the Pudding prepared from Water Chestnut and Honey, in the treatment W1H3 (20% WCN & 30% Honey) was found to be more acceptable in terms of Colour and Appearance, Flavour and Taste and Overall Acceptability. It can be concluded that the Water Chestnut can be well utilized for preparation of nutritional, palatable, low cost pudding.
Pages: 111-115  |  481 Views  24 Downloads
How to cite this article:
Shweta Singh and John David. Development of pudding with different levels of water chestnut (Trapa bispinosa) Powder. 2017; 6(4): 111-115.
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