This paper is published in Volume-3, Issue-1, 2017
Area
Applied Sciences(Foods & Nutrition)
Author
Bhawana Thukral
Org/Univ
Manav Rachna International University, Faridabad, Haryana, India
Pub. Date
09 February, 2017
Paper ID
V3I1-1285
Publisher
Keywords
Bael Pulp, Bael Powder and Extruded Products, Acceptability, Nutritional Evaluation.

Citationsacebook

IEEE
Bhawana Thukral. Standardization Of Bael /Blended Extruded Products, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Bhawana Thukral (2017). Standardization Of Bael /Blended Extruded Products. International Journal of Advance Research, Ideas and Innovations in Technology, 3(1) www.IJARIIT.com.

MLA
Bhawana Thukral. "Standardization Of Bael /Blended Extruded Products." International Journal of Advance Research, Ideas and Innovations in Technology 3.1 (2017). www.IJARIIT.com.

Abstract

The present investigation was undertaken to develop powder from bael fruit, to study the sensory, functional and nutritional qualities of bael fruit powder & to utilize fruit powder for value added products. The process for the preparation of powder was standardized. The sensory evaluation of fruit powder indicated that the bael powder was liked moderately by the panelist. Bael powder was incorporated (10% & 20%) in extruded products extruded products (vermicelli, pasta, macaroni).Sensory characteristics indicated that all the products were organoleptically acceptable in terms of color, appearance, flavor, texture, taste and overall acceptability. An attempt was also made to check the field acceptability of this bael powder based products, which proved successful and received a positive response from the respondents.