Vol. 10, Issue 12 (2021)

Author(s):
Vanishree S, Udaykumar Nidoni, Shilpa Huchchannanavar and Ambresh Ganachari

Abstract:
Pigeon pea (Cajanus cajan) value added ready to cook sambar powder was developed using milling residues of pigeon pea like grits (broken dal) and the recipe was optimized by sensory evaluation. The proximate analysis of the developed product and the influence of different packaging material on shelf life of RTC sambar powder was studied. Microbial and sensory evaluation was done on initial, 30^th day, 60^th day and 90^th day of storage life. Based on test results, the developed powder was found to be ‘liked extremely’ by evaluators with respect to taste and appearance whereas, ‘very much liked’ with respect to texture, aroma and overall acceptability. Regarding shelf life, the powder stored in retort pouch found to be having good shelf life with less microbial load.