National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present study five types of chat were prepared. Control chat was prepared using potato, cucumber and tomato in the ratio 50:35:15. The chat prepared from germinated legumes viz. green gram, moth bean, chickpea and lentil were given the names as type-I, type-II, type-III and type-IV, respectively. The type-I, type-II, type-III and type-IV chat were compared with control chat. The sensory evaluation was done by semi-trained panel members using nine-point hedonic scale. The results of the present study showed that mean scores for colour, appearance, aroma, texture, taste and overall acceptability of chat (control) were 7.30, 7.30, 7.40, 7.20, 7.40 and 7.32, respectively which fell in the category of “liked moderately” type-I chat were “liked extremely”, whereas, sensory scores of type-II chat were 8.40, 8.40, 8.50, 8.40, 8.40 and 8.42 for colour, appearance, aroma, texture, taste and overall acceptability, respectively, which fell in the category of “liked very much”. Type-III chat and type-IV chat was “liked very much” by the panel of judges. The overall acceptability scores showed that all types of chat were liked very much, whereas control was liked moderately.
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