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Vol. 7, Issue 2 (2018)

Standardization, development and sensory evaluation of snacks prepared from Aesculus indica flour (Tatwakhar)

Manju Lata Mishra, Sangita Sood and UN Shukla
Deep fried products are convenient food for the human beings especially for children to achieve taste and energy in their eating habit. The processed seed of Aesculus indica is called as tatwakhar, was used to make fried food products i.e. snacks. The products were developed and standardized viz. doughnut, chatpate rings, pasta and nibbles. They were compared with the standard or usual recipes prepared from besan, maida, wheat flour, soya flour and rice flour and evaluated for organoleptic and proximate composition. Overall acceptability of the nibbles prepared from processed flour, was more than the standard one. Highest ash and moisture content was attained by nibbles, fat in chatpate rings, protein in pasta and doughnut has more carbohydrates as Nitrogen Free Extract(%) were estimated.
Pages: 89-93  |  607 Views  15 Downloads
How to cite this article:
Manju Lata Mishra, Sangita Sood and UN Shukla. . The Pharma Innovation Journal. 2018; 7(2): 89-93.
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