Department of Food Science and Nutrition, College of Home Science, CSK HPKV, Palampur -176062.
Amaranth and sesame were used to prepare gajak. To increase the content of gajak the soyflour was added in different proportions a10ngwith amaranth and sesame. The sugar and jaggery based gajak in different proportions were organoleptically evaluated. The overall scores of gajak prepared from jaggery varied from 5.99 to 7.93 and that of sugar based gajak were 5.63 to 7.30. On the basis of the study it can be concluded that the gajak prepared from amaranth, sesame, soybean using jaggery was liked more than the sugar based gajaks.
