Vol. 12, Issue 5 (2023)

Author(s):
Vipul Chaudhary, Vivak Kumar, Harsh P Sharma, Vijay Kumar Singh, Vaishali, Arjun Sanjay Paul, Ankur Mahendra Arya and Sunil

Abstract:
The present study was undertaken to develop value added food product by incorporating Bael powder well as to evaluate organoleptic quality of prepared food product. The product bread, soup and sharbat the highest score of respectively 7.20, 7.60 and 7.40 for all the sensory parameters was obtained (T₂- 20 g Bael powder) 20 percent. The overall acceptability of the bread, soup and sharbat samples were perceived to be desirable by the panelists and therefore the score awarded was beyond “like moderately” range. The bread, soup and Sharbat samples T₂ was more acceptable than other bread, soup and Sharbat samples. The product were organoleptically evaluated for the colour, appearance, texture, taste flavour and overall acceptability using Nine point Hedonic scale. Sensory evaluation revealed highest score for Overall acceptability for the treatment T₂ that is at 20 percent enrichment. It can be therefore concluded that Bael powder can be suitably incorporated in various products.