Research Paper | Food & Nutrition | India | Volume 9 Issue 3, March 2020
Acceptability of Sundried Dal Vadi Incorporated with Underutilized Green Leafy Vegetables
Vaishali Dhanvijay, Kiran Thakare
Dal vadi is a popular sundried food very famous pan India. The present study was taken up to see the acceptability of dal vadi incorporated with underutilized green leafy vegetables bengal gram leaves, drumstick leaves and curry leaves. An experimental research design consists of control samples of green gram dal vadi and black gram dal vadi. The treatment samples were formulated by incorporating selected underutilized green leafy vegetables at 10 % and 20 % level. All the control and treatment samples of green gram dal vadi and black gram dal vadi were evaluated by a panel of judges on the basis of sensory characteristics. The results indicated that the incorporation of bengal gram leaves, drumstick leaves and curry leaves at 10 % level to sundried green gram dal vadi and black gram dal vadi was very well accepted.
Keywords: Sun drying, Dal vadi, green leafy vegetables, incorporation, acceptability
Edition: Volume 9 Issue 3, March 2020
Pages: 1416 - 1418
How to Cite this Article?
Vaishali Dhanvijay, Kiran Thakare, "Acceptability of Sundried Dal Vadi Incorporated with Underutilized Green Leafy Vegetables", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SR20328143226, Volume 9 Issue 3, March 2020, 1416 - 1418
69 PDF Views | 70 PDF Downloads
Similar Articles with Keyword 'green leafy vegetables'
Research Paper, Food & Nutrition, India, Volume 9 Issue 6, June 2020
Pages: 1217 - 1220Consumption Pattern of Micronutrient Rich Foods to Fight Corona Virus
Anjali Devi C
Research Paper, Food & Nutrition, India, Volume 9 Issue 6, June 2020
Pages: 411 - 413Consumption Behavior and Eating Pattern of Green Leafy Vegetables
Anjali Devi C
Research Paper, Food & Nutrition, India, Volume 8 Issue 9, September 2019
Pages: 1365 - 1369Glycemic Index and Glycemic Load of Selected Foods Incorporated with Green Leafy Vegetables, Millets and Soy Products
Sathiya V, Chithra R
Research Paper, Food & Nutrition, India, Volume 8 Issue 4, April 2019
Pages: 621 - 625Estimation of Macronutrients in Hygrophilla Auriculata and it's Comparison with the Conventional Green Leafy Vegetables
Chitralekha Mukherjee, Santa Dutta De
Research Paper, Food & Nutrition, India, Volume 9 Issue 3, March 2020
Pages: 1416 - 1418Acceptability of Sundried Dal Vadi Incorporated with Underutilized Green Leafy Vegetables
Vaishali Dhanvijay, Kiran Thakare
Similar Articles with Keyword 'incorporation'
Research Paper, Food & Nutrition, India, Volume 6 Issue 7, July 2017
Pages: 1966 - 1969Value Addition in Beverages with Papaya Leaves Extract (Carica Papaya)
Sharma Megha, Gupta Alka
Research Paper, Food & Nutrition, India, Volume 6 Issue 9, September 2017
Pages: 632 - 637Physical Properties of Green Gram and Tamarind Kernel and Analysis of Functional Properties of Composite Flours Incorporating Tamarind Kernel Powder
Swati Shukla, Pratima Awasthi
Research Paper, Food & Nutrition, India, Volume 6 Issue 6, June 2017
Pages: 775 - 780Functional Properties of Finger Millet and Barnyard Millet Flours and Flour Blends
Renu Shrestha, Sarita Srivastava
Research Paper, Food & Nutrition, India, Volume 6 Issue 8, August 2017
Pages: 535 - 538Use of Mango Seed Kernels for the Development of Antioxidant Rich Biscuits
Amritpal Kaur, Jaswinder Kaur Brar
Research Paper, Food & Nutrition, India, Volume 9 Issue 3, March 2020
Pages: 1416 - 1418Acceptability of Sundried Dal Vadi Incorporated with Underutilized Green Leafy Vegetables
Vaishali Dhanvijay, Kiran Thakare
Similar Articles with Keyword 'acceptability'
Research Paper, Food & Nutrition, India, Volume 9 Issue 8, August 2020
Pages: 326 - 328Nutritional Significance of Sorghum - Black gram Mix
Anjali Devi C
Research Paper, Food & Nutrition, India, Volume 8 Issue 9, September 2019
Pages: 1365 - 1369Glycemic Index and Glycemic Load of Selected Foods Incorporated with Green Leafy Vegetables, Millets and Soy Products
Sathiya V, Chithra R
Research Paper, Food & Nutrition, India, Volume 7 Issue 11, November 2018
Pages: 754 - 758Enrichment of Traditional Spice Mix Powder with Niger Seeds
Shaheera Afsheen, Varsha Peram
Research Paper, Food & Nutrition, India, Volume 9 Issue 3, March 2020
Pages: 1416 - 1418Acceptability of Sundried Dal Vadi Incorporated with Underutilized Green Leafy Vegetables
Vaishali Dhanvijay, Kiran Thakare