Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS Rating: 5.03 | Free Publication Certificate
updates
NAAS Rating: 5.03 new
Vol. 7, Issue 2 (2018)

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

Author(s):
Manju Lata Mishra, Sangita Sood and UN Shukla
Abstract:
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  |  287 Views  11 Downloads
How to cite this article:
Manju Lata Mishra, Sangita Sood and UN Shukla. Standardization, development and sensory evaluation of snacks prepared from Aesculus indica flour (Tatwakhar). 2018; 7(2): 89-93.
Journals List Click Here Research Journals Research Journals
Call for book chapter