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IJSTR >> Volume 9 - Issue 4, April 2020 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Formulation And Quality Evaluation Of Value Added Horse Gram Food Products And Their Nutritional Perception

[Full Text]



R.Shobana Ishwarya, A.Swarnalatha



germinated ,sensory evaluation, iron and calcium horse gram cookies



Horse gram (Macrohjloma uniflomm) is considered to be the poor man's pulse particularly in South India. it is also known as Gahat, Muthira, Kulath or Kulthi, Hurali. The present study conducted to evaluate the nutritional and sensory evaluation of developed horse gram products. two different products were developed using different kind of horse gram flour. The horse gram flour was prepared in two different types as germinated horse gram flour and roasted horse gram four. The germinated horse gram flour replaced with wheat flour in different proportion to develop cookies and roasted horse gram flour replaced with ragi flour to develop Adai. The sensory evaluation of developed horse gram value added products were analysed. In sensory evaluation, Variation I (20% G.H.F) in cookies and Variation II (60% R.H.F) in adai were found to be superior than other samples. The nutritive value of the developed products was evaluated shown higher nutrient content such as iron and calcium than the standard product. The shelf life of the developed horse gram cookies were studied using three types of packaging. This study encourages to find different value added products using horse gram flour may help to consume by more people with full inspiration of this legume. To enforce the people to gain the nutritious knowledge about horse gram cookies. Consumption of horse gram powder daily will aid in weight loss in adults.



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