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 |
Indian Horse Chestnut (Aesculus indica) seeds are processed for improving its edible quality as it contains toxic components. Moreover, it is gluten and fibre free and termed as processed flour, locally known as tatwakhar, is utilized to standardized and developed value added products in bakery viz. Energy Bar, Short Bread, Brownies, Cookies, Chocolate Cake, Cup Cake, and Jamie Bodgers and analyzed for its proximate composition. The prepared baked products were evaluated for its sensory characteristics i.e. color, flavor, texture and taste. The sensory evaluations of the developed products were compared with the standard products prepared from maida, besan and wheat flour. Protein content was found highest in energy bar and brownies with the value as 35.40(%) and 31.24(%), respectively. Consumer’s acceptability of all developed products was found almost same as the counterpart. On the other hand, Overall acceptability of brownie was greater against the usual recipe.
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