Vol. 7, Issue 12 (2018)

Author(s):
Kardile NB, Nema PK, Kaur BP and Thakre SM

Abstract:
Puran is mixture of cooked chickpea dhal and jaggery and used as a stuffing of puran Poli- a traditional Indian sweet pan baked paratha. Puran has no standardized recipe and processing parameter. Therefore the present work was carried out to optimize recipe and processing parameter for preparation of puran by its sensory attributes. The cooked chickpea dhal and jaggery were taken in different proportion (0.5, 1 and 1.5) with three grinding times (2, 3 and 4 min). The full factorial design was used to perform the experiment. The acceptability of puran samples was checked (colour, flavour, texture and overall accessibility) by sensory analysis. The sensory score given by panel members was analysed by fuzzy logic. The results showed that Y2 sample (Chickpea dhal and jaggery, 1:1, grinding time 4 min) had the highest acceptability among the nine samples. The quality attributes of puran in general ranked in decreasing order as; flavour > overall accessibility > texture > colour.