“DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF PRODUCTS PREPARED FROM WHEATGRASS”
Sushma Kumari* and Annu Kumari
ABSTRACT
This Project report is aimed for Developing Nutritionally Valuable Products with Wheatgrass to common products enhancing their Acceptibility. Wheatgrass has becalmed one of the leading sources of Protein, Fat, Carbohydrates, Calcium, Magnesium and Phosphorus & Potassium. The Present study was carried out with the objectives i) To develop acceptable product from wheatgrass. ii) To find out the nutritive value of food product prepared by wheatgrass. iii) To assess the organoleptic evaluation of product prepared by wheatgrass. Different Products were developed with wheatgrass. Five recepies namely Roti, Soup, Chutney, Nimki and Laddu were prepared. The sensory evaluation was carried out by Five judges by using 9 point hedonic scale assigning scores 9 (like extremely) to 1 (dislike extremely). Acceptability was also evaluated with respect to Colour, Texture, Flavor, Taste and over all acceptibility. The judges were mainly asked to indicate the presence or absence of wheatgrass aroma in these selected formulated recipes. After that data was compiled and analyzed statistically. The Colour, Texture and Flavor of Roti and laddu were liked very much. Taste and overall acceptability of all the products were liked very much except nimki. On applying of ANOVA test Non-significant difference was found regarding Colour, Texture, Taste, Flavor and over all acceptability between all five recepies prepared from wheatgrass. Protein, Magnesium, Potassium and Calcium content was high in Roti, Nimki was rich in carbohydrates, fat & Phosphorus, Vitamin C was high in soup. All the products prepared from wheatgrass contain acceptable nutrients.
Keywords: CHO-Carbohydrates, ANOVA- Analysis of Variance, S.E-Standard error Vit-Vitamin, gm-Gram, mg-Milligram.
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