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


Downloads: 130 | Views: 240

Research Paper | Food Science | India | Volume 5 Issue 1, January 2016


Quality Characteristics of Crackers Made From Kasuri Methi and Different Flours

Karad V. A. [2] | Jangale R. S. | Karad K. A. [2]


Abstract: The methi crackers were prepared as ready to eat enriched with Fenugreek which is one of the well-known spices in human food. Kasuri Methi (Trigonella foenum-gracum) is very famous for its appetizing fragrance and it is used for culinary preparation. It provides more dietary fibre due to its high fibre content and it has an ability to change food texture. Crackers was produced from the mixture of various flours (refined wheat flour, wheat flour, bengal gram flour and soya flour) and spices (Kasuri methi, red chili power, black pepper, cumin seed and Carom seeds) at different combination. Proximate analysis and sensory analysis were carried out on the crackers for their quality evaluation. The proximate analysis were determined using standard methods. From the result of proximate analysis, the moisture content ranged in values from 3.7-4 %. Also the other components of ash, fat, protein and carbohydrate were in the ranges of 0.35-0.45 %, 29.2-32.5 %, 6.1-9.81 % and 50.4-55.2 % respectively. Sensory evaluation was done to know the acceptability of methi crackers. It include colour, taste, flavour, texture, appearance and overall acceptability. The sample C scored high score for overall acceptability i. e.8.2. The colour ranged in values from 7.5-8.1. Also the other components of taste, flavour, texture, appearance and overall acceptability were in the ranges of 7.2-7.8, 7.3-7.6, 7.5-7.8, 7.4-7.6 and 7.9-8.2 respectivily. On the basis of proximate analysis and sensory evaluation the sample C was selected.


Keywords: Kasuri Methi, Crackers, proximate analysis, Sensory evaluation


Edition: Volume 5 Issue 1, January 2016,


Pages: 734 - 736


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