栄養と食品科学ジャーナル
オープンアクセス

概要

Development and Quality Evaluation of Khakhra Incorporated with Dehyrated Amaranth Powder

Mahalakshmi M*, Dr. Neeta Pattan

Introduction

Green leafy vegetables (GLVs) are known to be inexpensive rich sources of micronutrients such as Vitamin A, Iron, b-carotene, etc. and utilizing them is one way of ensuring the micronutrient intake. Dehydration is one of the traditional methods of preservation, which converts the food into light weight, easily transportable and storable product.

Objectives

A study has been undertaken to develop khakhra by incorporating dehydrated Amaranth Leaves Powder (ALP) at different levels.

Methodology

The method of khakhra preparation was standardized and developed at 3 variation adding 5%, 8%, 10% of ALP. The developed products were subjected to sensory evaluation by 30 semi trained panelist using a 9 point hedonic scale.

Results

Results of sensory analysis revealed that products incorporated with 5% dehydrated greens were similar to control in texture, taste and overall quality. However, acceptability scores reduced with increasing concentration of greens.

Conclusion

Amaranth leaves powder incorporated products developed in this study were acceptable by people and can be a daily use snacks which will help community to maintain a healthy life. Better taste and superior nutritive value of khakhra added with ALP justifies as high consumer acceptability.