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Preparation of Value-added Product Laddoo from Dehydrated Mixed Leaves Powder
Subject area: Science,Engineering and Technology · Area of research: Food Science and Dietetics
Abstract
The present study was undertaken to develop value-added products by incorporating dehydrated leaves powder mix and to assess the organoleptic attributes of the prepared food products as well as to determine the nutritive value and cost of the prepared products. The product namely laddoo was made by incorporation with green leafy powder (bathua, beetroot and fenugreek leaves) incorporation level refer as T1 (96:4), T2 (93:7) and T3 (90:10) laddoo with incorporation level of green leafy powder (bathua, beetroot and fenugreek leaves). Sensory evaluation of prepared product was done by using 9 points hedonic scale. Nutritive value of the prepared product was estimated and the experiment were replicated for three times data obtained during investigation were statistically analyzed using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of finding it is concluded that bathua, beetroot and fenugreek leaves can be suitably incorporated in laddoo. On the basis of sensory evaluation 96 percent other ingredients (potatoes, onion and peas) and 4 percent of green leafy powder (bathua, beetroot and fenugreek leaves) (T1) was most acceptable for laddoo.Cost of the prepared products per 100g of raw ingredients for laddoo Rs 8.
References
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[3] AOAC (2005). Determination of Moisture, Ash, Protein and Fat. Official Methods of Analysis.18th ed. Association of Official Analytical Chemists, Washington, DC.
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How to cite this paper
@article{1703879,
author = {Swati Kimothi, Sarita Sheikh, Alka Gupta},
title = {Preparation of Value-added Product Laddoo from Dehydrated Mixed Leaves Powder},
journal = {Iconic Research And Engineering Journals},
year = {2022},
volume = {6},
number = {5},
pages = {23-28},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1703879.pdf},
abstract = {The present study was undertaken to develop value-added products by incorporating dehydrated leaves powder mix and to assess the organoleptic attributes of the prepared food products as well as to determine the nutritive value and cost of the prepared products. The product namely laddoo was made by incorporation with green leafy powder (bathua, beetroot and fenugreek leaves) incorporation level refer as T1 (96:4), T2 (93:7) and T3 (90:10) laddoo with incorporation level of green leafy powder (bathua, beetroot and fenugreek leaves). Sensory evaluation of prepared product was done by using 9 points hedonic scale. Nutritive value of the prepared product was estimated and the experiment were replicated for three times data obtained during investigation were statistically analyzed using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of finding it is concluded that bathua, beetroot and fenugreek leaves can be suitably incorporated in laddoo. On the basis of sensory evaluation 96 percent other ingredients (potatoes, onion and peas) and 4 percent of green leafy powder (bathua, beetroot and fenugreek leaves) (T1) was most acceptable for laddoo.Cost of the prepared products per 100g of raw ingredients for laddoo Rs 8.},
month = {November},
}