Sensory evaluation of and acceptability trials on biscuits prepared from raw and malted wheat (Triticum aestivum)-Bengal gram (Cicer arietinum) mixes with or without a green leafy vegetable.
Biscuits were prepared by varying the amounts of the basic ingredients to arrive at the most acceptable recipe. The final recipe contained 40 g of mix, 40 g of jaggery and 20 g of ghee. Sensory evaluation of biscuits containing 5 or 10% colocasia leaf powder by composite scoring test and hedonic scale showed that the former type of biscuit was preferred over the latter. The acceptability trial conducted on 42, 3 to 6 year old children showed that biscuits from either malted mix with or without 7.5% colocasia leaf powder and raw mix were equally acceptable as shown by the analysis of variance.
Goyle
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Department of Food and Nutrition, Faculty of Home Science, M.S. University of Baroda, Gujarat, India.
Gujral
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D001939:Bread; D002648:Child; D002675:Child, Preschool; D002523:Edible Grain; D005511:Food Handling; D005518:Food Preferences; D006801:Humans; D007194:India; D009753:Nutritive Value; D013649:Taste; D014908:Triticum; D014675:Vegetables