Authors : Swati Rahangdale & Shubhada Jambhulkar
Page Nos : 614- 621
Description :
The present study deals with the preparation and palatability evaluation of recipes by using dried colocasia leaves powder. Three food products were prepared namely namakpara and sev. In this study control food products were prepared without adding colocasia leaves powder. Three variations were prepared with the addition of different proportions that is 3 g, 5 g, and 7 g. The products were prepared to assess its sensory characteristics that are appearance, colour, taste, texture and acceptability. Sensory evaluation was conducted using six human panelists coded as J1 to J6 and it was conducted in three trials in consecutive days. After palatability, raw scores were tabulated. The result of the study showed that the addition of dried colocasia leaves powder gave green colour to the product. Except namakpara, sev was highly accepted by the panel of judges. In the variation I, II and III of namakpara its appearance and colour showed significant difference (p < 0.001). All the products were rich in all the nutrients specially proteins and calcium as compared with the control. The dried colocasia leaves are rich in all the nutrients as compared with the fresh colocasia leaves.
