Authors : Minori Ramteke & Prajakta Nande
Page Nos : 293-304
Description :
Dietary fiber is steadily gaining importance in human diet. Beneficial effects of dietary fiber have been attributed to its role in modifying some of the physiological activities in the body. It is useful in the prevention and treatment of chronic diseases such as coronary heart disease, obesity, diabetes and certain cancers. Keeping all these in view, a study was conducted on development and sensory evaluation of fiber rich recipes. Six recipes namely, green gram whole & cabbage tikki, oats thalipeeth, bajra daliya, barley halwa, brown rice kheer, and sweet carrot poori were standardized. Sensory evaluation was conducted in three trials by six judges. Score cards with keys were developed. Nutritive values of the recipes were calculated, along with total, soluble and insoluble fiber content. Recipes were analyzed for crude fiber content. All sweet & savoury recipes were very well accepted for all sensory attributes. Crude fiber content of recipes ranged between 3.00 to 7.50 g/100 g. It is concluded that fiber rich recipes were successfully developed without affecting sensory quality.
