Vol. 11, Special Issue 8 (2022)

Author(s):
Parwez Ali, Venkatesh M, R Prabha, AR Praveen, Shilpashree BG and Heena Kauser

Abstract:
A study was conducted for the development of value added chhana podo by incorporating ragi flour, honey and clove to increase the nutritional and sensory quality. Ragi flour incorporated at the different levels such as 4, 8 and 12 per cent in which 4 per cent secured highest in Sensory evaluation among the different per cent of ragi flour. Honey and clove level 40:0.3, 50:0.4 and 60:0.5 per cent was used, among which 40:0.3 per cent was accepted based on sensory attributes. Finally developed ragi flour, honey and clove enriched functional chhana podo contained 4:40:0.3secured highest in sensory evaluation among the other sample.