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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Issue 12 (2023)
Sensory evaluation of guava (Psidium guajava) leaves powder incorporated bakery products
Author(s):
Swati Pawar, Vijaya Pawar, Kalpana Lahade and Pooja Warkad
Swati Pawar, Vijaya Pawar, Kalpana Lahade and Pooja Warkad
Abstract:
Guava leaves are rich source of various health promoting micro-and macronutrients as well as bioactive compounds and it has highest waste index. Therefore the present study was undertaken for incorporation of fruits wastes in preparation of bakery products (Masala biscuits and Cupcake). The masala biscuits was prepared by incorporation of guava leaves powder at 2, 4 and 6% level. Cupcake was prepared 2, 2.5 and 3% level of incorporation of guava leaves powder. Masala biscuits and cupcake were evaluated for their sensory characterstics by using five point hedonic scale.
Guava leaves are rich source of various health promoting micro-and macronutrients as well as bioactive compounds and it has highest waste index. Therefore the present study was undertaken for incorporation of fruits wastes in preparation of bakery products (Masala biscuits and Cupcake). The masala biscuits was prepared by incorporation of guava leaves powder at 2, 4 and 6% level. Cupcake was prepared 2, 2.5 and 3% level of incorporation of guava leaves powder. Masala biscuits and cupcake were evaluated for their sensory characterstics by using five point hedonic scale.
Sensory score of masala biscuits and cupcake revealed that level of incorporation of guava leaves powder had significant effect on sensory properties of biscuits and cupcake. Masala biscuits and cupcake incorporated with guava laves powder showed decrease in colour, taste score with increase the level of incorporation. It was found that 4% level of incorporation of guava leaves powder in biscuits and 2.5% level of incorporation of guava leaves powder in cupcake had highest sensory score as compared to other level of incorporation.
Pages: 952-956 | 376 Views 304 Downloads
How to cite this article:
Swati Pawar, Vijaya Pawar, Kalpana Lahade, Pooja Warkad. Sensory evaluation of guava (Psidium guajava) leaves powder incorporated bakery products. Pharma Innovation 2023;12(12):952-956.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
