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Chirag Gadi, K. Lakshmi Bala, Avanish KumarPaulson DS. (1994). A comparative evaluation of different hand cleansers. Dairy FoodEnviron. Sanit.14: 524-528.Tambekar DH1, Jaiswal VJ1, Dhanorkar DV1, Gulhane PB1. and Dudhane MN2,(2008). Identification of microbiological hazards and safety of ready-to-eat foodvended in streets of Amravati City, India. Journal of Applied Bioscience,Vol. 7: 195-201.WHO, (1989). Health surveillance and management procedures for food handlingpersonnel. WHO technical report series, 785. Geneva. pp52.10
The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2Sensory and Textural evaluation of Value AddedExtruded Sev (Crisp Snack)Hena Imtiyaz* and K. C. Yadav**ABSTRACTKeywords:The present study was conducted to evaluate sensory and textural characteristicsof value added extruded sev during storage. The extruded sev was preparedfrom rice and gram flour (1: 6) by incorporating varying contents of spinach,curry, coriander and mint leaf powder (1%, 3% and 5%). The samples werepacked in aluminimum foil and stored at ambient temperature. The organolepticattributes were evaluated by expert panelist using 9 point hedonic scale. Thesignificantly higher score for colour was observed when curry powder wasincorporated in extruded sev. The sensory score of taste, aroma and overallacceptability were significantly higher when spinach powder was incorporatedin extruded sev. The storage period of up-to 60 days reduced the sensorycharacteristics of extruded set, but product was under acceptable limit. Thehardness of extruded sev was maximum (5300 g force) when 5% spinach powderwas incorporated in extruded sev, followed by coriander, curry, and mint powder.The overall results of sensory and textural evaluation clearly revealed that theextruded sev incorporated with spinach powder had comparatively better sensoryand textural quality which may increase the consumer acceptability.INTRODUCTIONExtruded sev, leafy vegetables powder, sensory characteristics, texturalcharacteristicsThe ready to eat foods have become popular staple breakfast because ofconvenience and acceptability. Over the last few decades extrusion technology has playedan important role in food industry. It is one of the most versatile operations for transforming*PG Student, ** Assistant Professor*Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand, Bangkok, Thailand**Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology,SHIATS, Allahabad – 211007 (U.P.)11
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