Vol. 10, Issue 7 (2021)

Author(s):
Preeti Chaudhary and Ranjana Verma

Abstract:
The present research was carried out to formulate traditional nuggets (wari) from black gram paste and supplemented with 5, 10 and 15 per cent broccoli and kale grown with organic and inorganic inputs. The developed nuggets were analyzed to determine their rehydration characteristic, sensory and shelf life quality. The results of study revealed that the rehydration ratio in nuggets prepared by using broccoli and kale varied significantly with level of supplementation and storage. As addition of broccoli and kale in powder form changed colour and texture of the nuggets adversely. Nuggets prepared with same supplementation levels but in chopped form had better physical appearance over others. Nuggets curry prepared from organic broccoli and kale rated significantly (p< 0.05) better in terms of overall acceptability when compared with that prepared from nuggets prepared from inorganic counterparts. The sensory scores of nugget curry prepared from stored nuggets declined significantly with increase in storage period of nuggets but ranged between “liked moderately” and “liked very much” on nine point hedonic scale. This study provided a novel legume based product in form of vegetables enriched nuggets and allows the availability of the perishable vegetables during offseason.