Vol. 12, Issue 5 (2023)

Author(s):
Singh Shipra and Paul Virginia

Abstract:
The present study was carried out with the objectives to find out the sensory evaluation of value added Laddu Prepared from Multigrain flour and Herbal Powder. The product prepared were “Laddu” by incorporation of Bengal gram flour, Multigrain flour and Herbal mix (basil leave and curry leave powder) in different proportions T₁ 85:15:30:30, T₂ 70:30:40:40, T₃ 55:45:50:50 and T₄ 40:60:60:60 respectively T₀, without incorporation of Multigrain flour and herbal mix (basil leave and curry leave powder) served as control. The products were sensory evaluation by using 9- point Hedonic scale. The data obtained during study were analyzed statistically using analysis of variance (ANOVA), C.D techniques. It was concluded that after sensory evaluation best treatment T₂ had highest score with regards overall acceptability contains Bengal gram flour 70 gm, Multigrain Flour 30gm, Basil leaves powder 40gm, and Curry leaves powder 40gm. On the basis of findings it was concluded that Multigrain flour and herbal mix can be incorporate successfully in the “Laddu” as well as sensory.