Development and sensory evaluation of ready to eat supplementary food using garden cress (Lepidium sativum) seeds
| Autor: | Inderjit Singh Grewal, Tanu Jain, Kiran Grover |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
education.field_of_study 030109 nutrition & dietetics General Immunology and Microbiology Significant difference Population food and beverages Ready to eat Biology Supplementary food General Biochemistry Genetics and Molecular Biology Toxicology Lepidium sativum 03 medical and health sciences Indian food General Agricultural and Biological Sciences education General Environmental Science |
| Zdroj: | Journal of Applied and Natural Science. 8:1501-1506 |
| ISSN: | 2231-5209 0974-9411 |
| Popis: | Ready-to-eat traditional supplementary food was prepared using different substitution levels of garden cress seeds and evaluated using 9 point hedonic scale for sensory attributes. Addition of garden cress seeds showed significant difference at 15 and 10 per cent for Indian food pinni and panjiri and 5 per cent level for laddu and burfi for overall acceptability. For chikki, non significant difference was found in the mean scores for overall acceptability (P |
| Databáze: | OpenAIRE |
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