Study of Hygienic practices of street food vendors in ... - Shiats.edu.in
Study of Hygienic practices of street food vendors in ... - Shiats.edu.in
Study of Hygienic practices of street food vendors in ... - Shiats.edu.in
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The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2Sensory and Textural evaluation <strong>of</strong> Value AddedExtruded Sev (Crisp Snack)Hena Imtiyaz* and K. C. Yadav**ABSTRACTKeywords:The present study was conducted to evaluate sensory and textural characteristics<strong>of</strong> value added extruded sev dur<strong>in</strong>g storage. The extruded sev was preparedfrom rice and gram flour (1: 6) by <strong>in</strong>corporat<strong>in</strong>g vary<strong>in</strong>g contents <strong>of</strong> sp<strong>in</strong>ach,curry, coriander and m<strong>in</strong>t leaf powder (1%, 3% and 5%). The samples werepacked <strong>in</strong> alum<strong>in</strong>imum foil and stored at ambient temperature. The organolepticattributes were evaluated by expert panelist us<strong>in</strong>g 9 po<strong>in</strong>t hedonic scale. Thesignificantly higher score for colour was observed when curry powder was<strong>in</strong>corporated <strong>in</strong> extruded sev. The sensory score <strong>of</strong> taste, aroma and overallacceptability were significantly higher when sp<strong>in</strong>ach powder was <strong>in</strong>corporated<strong>in</strong> extruded sev. The storage period <strong>of</strong> up-to 60 days r<strong>edu</strong>ced the sensorycharacteristics <strong>of</strong> extruded set, but product was under acceptable limit. Thehardness <strong>of</strong> extruded sev was maximum (5300 g force) when 5% sp<strong>in</strong>ach powderwas <strong>in</strong>corporated <strong>in</strong> extruded sev, followed by coriander, curry, and m<strong>in</strong>t powder.The overall results <strong>of</strong> sensory and textural evaluation clearly revealed that theextruded sev <strong>in</strong>corporated with sp<strong>in</strong>ach powder had comparatively better sensoryand textural quality which may <strong>in</strong>crease the consumer acceptability.INTRODUCTIONExtruded sev, leafy vegetables powder, sensory characteristics, texturalcharacteristicsThe ready to eat <strong>food</strong>s have become popular staple breakfast because <strong>of</strong>convenience and acceptability. Over the last few decades extrusion technology has playedan important role <strong>in</strong> <strong>food</strong> <strong>in</strong>dustry. It is one <strong>of</strong> the most versatile operations for transform<strong>in</strong>g*PG Student, ** Assistant Pr<strong>of</strong>essor*Asian Institute <strong>of</strong> Technology, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand, Bangkok, Thailand**Department <strong>of</strong> Food Process Eng<strong>in</strong>eer<strong>in</strong>g, Vaugh School <strong>of</strong> Agricultural Eng<strong>in</strong>eer<strong>in</strong>g and Technology,SHIATS, Allahabad – 211007 (U.P.)11
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