Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 10, Special Issue 8 (2021)

Acceptability of traditional savories made using puffed amaranth seeds

Author(s):
Nelakurthi Spurthi, Lakshmi K, Lakshmi J, Raghavendra M and Nirmala Devi G
Abstract:
Snacks are defined as foods or drinks consumed between regular meals. Consumption of snacks in additional to regular meals helps in providing good quantity of calories. Snacks also contribute to protein and fat content. Amaranth grain is also known as Rajgeera contain protein, fat and calories. The present study was planned to standardize acceptable traditional savories using puffed amaranth seeds. The standardized recipes include murukulu, namakpara, khakhra and chuduwa. Sensory analysis was conducted by 20 semi-trained panel members using nine -point hedonic scale to test for the preference of recipes in terms of appearance, colour, taste, texture, flavor and overall acceptability. Results showed that all the four products that were prepared using puffed amaranth seeds were well accepted, of all products namakpara got high overall acceptability (8.30). From the present study it can be concluded that flour prepared from puffed amaranth seeds can be incorporated as an ingredient in preparation of traditional Indian savories.
Pages: 101-104  |  651 Views  179 Downloads
How to cite this article:
Nelakurthi Spurthi, Lakshmi K, Lakshmi J, Raghavendra M and Nirmala Devi G. Acceptability of traditional savories made using puffed amaranth seeds. The Pharma Innovation Journal. 2021; 10(8S): 101-104.

Call for book chapter