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 |
The present study was undertaken to determine the sensory quality and nutrient content of khakhra prepared with the incorporation of betel leaves powder both Kariyele and Ambadiyele at 5, 7.5 and 10% level. Khakhra were prepared by using wheat flour as base ingredient along with betel leaves powder. The developed khakhra were evaluated organoleptically using nine point scale. Khakhra prepared with 5% of Kariyele and Ambadiyele powder was best acceptable and used for their nutrient computation. Results revealed that khakhra prepared with Kariyele powder was found to be high in moisture (12.76%), protein (12.87g) and vitamin-C (2.79mg) whereas Ambadiyele khakhra was found to be high in ash (2.23g), crude fiber (2.97g), carbohydrate (69.66g), β- carotene (378.68μg), calcium (215.85mg) and iron (7.30mg). Shelf life study based on sensory evaluation, microbial load and moisture content revealed that both khakhras were acceptable upto 60days of storage under ambient temperature.
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