Acceptability of Sundried Dal Vadi Incorporated with Underutilized Green Leafy Vegetables
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064


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Research Paper | Food Science | 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

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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

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