International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

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Research Paper | Food Science | India | Volume 5 Issue 10, October 2016

Organoleptic and Nutritional Quality of Ready to Eat Products of Sesame Sold in Markets of Jaipur City

Mukta Agrawal [2] | Kailash Agrawal [2] | Priyanka Nagar

Abstract: Sesame being an important commercial oilseed crop is consumed highly during winter season. It is rich in energy, fat, protein, calcium and iron. Many ready to eat preparations of sesame both savoury and sweet are available in markets. Various ready to eat sweet preparations of sesame viz. revadi, gajak and tilpatti are consumed by large number of people in Rajasthan. They are eaten as such with no further cooking. Thus to study the overall quality of sweet ready to eat preparations of sesame such as gajak, revadi and tilpatti available in markets of Jaipur city, present investigation was undertaken. Samples were collected from departmental stores, small shops and vendors located in various areas of Jaipur city. To analyze organoleptic quality the composite test score method was used. Nutritional quality was assessed by estimating moisture, crude protein, total fat, ash, crude fibre, carbohydrate, calcium and iron by using standard methods of AOAC. The organoleptic quality of all the products sold at departmental stores was found best followed by small shops and vendors. Results of nutritional quality revealed that samples collected from departmental stores had higher percentage of protein, fat, calcium and iron as compared to small shops and vendors.

Keywords: Sesame, organoleptic, nutritional, quality

Edition: Volume 5 Issue 10, October 2016,

Pages: 1827 - 1829

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