Journal of Nutrition & Food Sciences
Open Access

Department of Food and Nutrition and Research Centre, Smt. V.H.D Central Institute of Home Science (autonomous), Seshadri road, bengaluru- 560001, India

Publications

• Research Article   
  Development and Quality Evaluation of Khakhra Incorporated with Dehyrated Amaranth Powder
  Author(s): Mahalakshmi M* and Dr. Neeta Pattan
  
  Introduction Green leafy vegetables (GLVs) are known to be inexpensive rich sources of micronutrients such as Vitamin A, Iron, b-carotene, etc. and utilizing them is one way of ensuring the micronutrient intake. Dehydration is one of the traditional methods of preservation, which converts the food into light weight, easily transportable and storable product. Objectives A study has been undertaken to develop khakhra by incorporating dehydrated Amaranth Leaves Powder (ALP) at different levels. Methodology The method of khakhra preparation was standardized and developed at 3 variation adding 5%, 8%, 10% of ALP. The developed products were subjected to sensory evaluation by 30 semi trained panelist using a 9 point hedonic scale. Results Results of sensory analysis.. View More»
  

  Abstract PDF