Development And Sensory Evaluation Of Dried Lentil Dumplings

  • Vyshnavi Railla Prist University
  • Valentina Prasad
  • SUCHARITHA NARUKULA
  • MADHULIKA KIRANKUMAR
Keywords: Lentil dumplings, Drying, Sensory

Abstract

In the present study, a variation of dried lentil dumplings has been made through the utilization of cauliflower. Several trials coded from T1 to T7 were performed. Sensory parameters such as colour, odour, taste, texture and overall acceptability were evaluated for samples using a 5-points hedonic scale. Sensory evaluation revealed the most acceptable sample as T2 with 85g and 15g of moong dal and cauliflower respectively. It was observed that sensory scores varied significantly in terms of odour while slight changes were noted for other attributes.

 

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Author Biographies

Valentina Prasad

 

 

SUCHARITHA NARUKULA

 

 

MADHULIKA KIRANKUMAR

 

 

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Published
2020-12-31
How to Cite
1.
Railla V, Valentina Prasad, SUCHARITHA NARUKULA, MADHULIKA KIRANKUMAR. Development And Sensory Evaluation Of Dried Lentil Dumplings. FASJ [Internet]. 2020Dec.31 [cited 2021Jun.18];2(01):1-. Available from: https://fasj.org/index.php/fasj/article/view/54
Section
Research Articles