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Research Paper | Nutrition Science | India | Volume 4 Issue 9, September 2015

Sensory Evaluation of Developed Snack Products by Rice & Pulses for School Going Children

Mishra Malvika | Singh Neetu ^[9]

Abstract: As cereals & pulses perform a principal role in diets of developing countries, beyond, the nutritional problem is allied with traditional complementary foods, so the aim of this study was the evaluation of low cost snack products based on cereals (rice) & pulses. Composite flour were prepared using rice, rice by product i. e- rice flakes, rice flour & pulses ( Bengal gram, & green gram) flour in ratio of 21. The rice flour used in two part were as pulse has only one part. Three major products were developed using different composite flour i. e. rice-pulse noodle, rice-pulse flakes, flakes ( rice flakes + green gram powder). Developed product was evaluated on sensory evaluation. Sensory evaluation of prepared product was carried out using 9 point hedonic scale, out of the three, best acceptable product was T1 ( rice-pulse noodle) with the highest average (43) & with least S. D. (1.63).

Keywords: Rice, Pulses, Rice pulse noodles, Rice flakes, Green gram

Edition: Volume 4 Issue 9, September 2015,

Pages: 646 - 648

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