IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473

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IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


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IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


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IJAIR NAAS Score : 3.99
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IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


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IJAIR NAAS Score : 3.99
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IJAIR NAAS Score : 3.99
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Journals Published by TimeLine Publication Pvt. Ltd.

IJECCE , IJEIR , IJAIR,
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IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Successfully Published

Volume 7,Issue 3,Nov.-Dec.,2018


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Mail your paper at E-mail:

IJAIR NAAS Score : 3.99
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Journals Published by TimeLine Publication Pvt. Ltd.

IJECCE , IJEIR , IJAIR,
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IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Successfully Published

Volume 7,Issue 3,Nov.-Dec.,2018


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Mail your paper at E-mail:

IJAIR NAAS Score : 3.99
submit2ijair@yahoo.in , submit@ijair.org


Journals Published by TimeLine Publication Pvt. Ltd.

IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Successfully Published

Volume 7,Issue 3,Nov.-Dec.,2018


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Mail your paper at E-mail:

IJAIR NAAS Score : 3.99
submit2ijair@yahoo.in , submit@ijair.org


Journals Published by TimeLine Publication Pvt. Ltd.

IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Successfully Published

Volume 7,Issue 3,Nov.-Dec.,2018


Submissions open

IJAIR NAAS Score : 3.99
"Submissions Open For Volume 7,Issue 4,Jan.-Feb.,2019"


Mail your paper at E-mail:

IJAIR NAAS Score : 3.99
submit2ijair@yahoo.in , submit@ijair.org


Journals Published by TimeLine Publication Pvt. Ltd.

IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Organoleptic Evaluation of Value Added Products Prepared from Fresh Cauliflower Outer Leaves and Stems

Rekha Sharma; Ranu Prasad
Green leafy vegetables occupy an important place among the food crops as these provide adequate amounts of many vitamins and minerals for humans. They are rich source of ascorbic acid, riboflavin, folic acid and minerals like calcium, iron and phosphorus. Health promoting Brassicaceae vegetables are major antioxidants due to their high Vitamin C and phenolic contents. This study is therefore being undertaken to formulate products by the incorporation of fresh cauliflower and cabbage outer leaves and stems, so their benefits can be available by including them in our daily dietaries. Two food products parantha and mathri were prepared by the incorporation of fresh cauliflower outer leaves and stems, the basic recipe of each product without incorporation of fresh cauliflower served as control The organoleptic evaluation of the products with regard to attributes of colour and appearance, body and texture, taste and flavour and overall acceptability were done using “Nine Point Hedonic Scale”. Sensory evaluation of parantha with and without incorporation of fresh grated cauliflower stems showed that the overall acceptability was highest in T1 (8.6) followed by T0 (8.3), T2 (7.6) and T3 (7.1) are respectively and there was a significant difference, (P0.05) between the control and treatments. The overall acceptability of T1 was significantly better than control (T0). Sensory evaluation of mathri with and without incorporation of fresh grated cauliflower stems showed that the overall acceptability was highest in T1 (8.5) followed by T0 (8.3), T2 (7.7) and T3 (7.0) respectively and there was a significant difference, (P0.05) between the control and treatments. The overall acceptability of T1 was significantly better than control (T0)
Select Volume / Issue:
Year:
2019
Type of Publication:
Article
Keywords:
Value Added Product; Organoleptic; Analysis; Cauliflower
Journal:
IJAIR
Volume:
7
Number:
4
Month:
January
ISSN:
2319-1473
Comments:
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