Vol. 12, Issue 12 (2023)

Author(s):
Pooja Warkad, Dr. Pravin Ghatge, Dr. Ashwini Bidwe and Swati Pawar

Abstract:
Thalipeeth is a classic unleavened pancake from Maharashtra made from a mixture of flour dough. The mixture of grains, pulses, and legumes is known as thalipeeth. Commercially produced dry ingredient mixtures known as "premix" that are quick and simple to manufacture. By considering present population increasing demand for a healthy, simple and convenient foods, the present investigations was carried out to formulate cowpea supplemented thalipeeth premix in four different proportions. Variation I, II, III and IV i.e. 0%, 10%, 15% and 20%. Were formulated which contain wheat flour, jowar flour, bengal gram flour, pearl millet flour along with, cowpea flour in different levels. It was found that organoleptic evaluation of sample III i.e.15% formulation had scored highest in flavour (4.7), overall acceptability (4.8) and taste (4.7) than other variations. By using five point hedonic ranking scale.