Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 10, Issue 5 (2021)

Evaluation of organoleptic quality of tomato and methi leaves powder fortified extruded product

Author(s):
Thejas Gowda KS, Dr. Sadananda GK, Kirankumar Gorabal, Dr. Laxman Kukanoor, Dr. K Ramachandra Naik, Dr. Kiran Nagajjanavar and Dr. Sumangala Koulagi
Abstract:
This investigation was carried out to study the impact of fortification with tomato and methi leaves powder (2.5, 5.0, 7.5, 10%) on organoleptic qualities of Jackfruit seed powder based extruded product. The fortified extruded product were subjected to sensory evaluation by semi-trained panel to analyse the quality attributes like colour and appearance, flavour, taste, texture and overall acceptability, using 9 point hedonic scale during storage period of 45 days in ambient storage condition. The extruded product fortified with 5.0 percent tomato powder (T3) registered highest mean organoleptic scores with respect to colour and appearance (8.22), flavour (8.25), taste (8.25), texture (8.25) and overall acceptability (8.24), which was followed by extruded product fortified with 5.0 percent methi leaves powder during the storage period of 45 days. Whereas, the lowest score was obtained in extruded product fortified with 10 percent methi leaves powder.
Pages: 346-349  |  373 Views  101 Downloads


The Pharma Innovation Journal
How to cite this article:
Thejas Gowda KS, Dr. Sadananda GK, Kirankumar Gorabal, Dr. Laxman Kukanoor, Dr. K Ramachandra Naik, Dr. Kiran Nagajjanavar, Dr. Sumangala Koulagi. Evaluation of organoleptic quality of tomato and methi leaves powder fortified extruded product. Pharma Innovation 2021;10(5):346-349.
Important Publications Links
The Pharma Innovation Journal

The Pharma Innovation Journal


Call for book chapter