Volume : 9, Issue : 3, March - 2020

DEVELOPMENT OF VALUE ADDED CEREAL PULSE BASED READY TO EAT PREMIXES

Dr. Vaishali Dhanvijay, Sunita Humbad

Abstract :

Present study aimed to develop value added cereal pulse based ready to eat premixes using the traditional recipe sattu. Dried and powdered carrot, tomato, sapota and dates were used for value addition which also served as experimental samples. Sensory evaluation was carried out which exhibited better acceptability of value added sattu premix with carrot, tomato and dates powder. Experimental sample developed with sapota powder showed significant difference when compared with control sattu premix sample. The study concluded that addition of 10g of dried powder of carrot, tomato and dates are acceptable and can be used for nutritional and therapeutic purpose.