Sensory acceptability of rehudrated kachnar (Bauhinia variegata) bud based recipes

Kachnar (Bauhinia variegata) bud based recipes were prepared and organoleptically evaluated. The organoleptic evaluation revealed that recipes of Kachnar buds dried at 50°C in tray drier after treatment with potassium metabisulphite were more accpetable than other treatments. This study revealed that the receipes prepared by potassium matebisuphite treated Kachnar buds dried at 50°C were organoleptically better than blanching and other temperatures. The sensory accpetability of this treatment was closer to fresh Kachnar bud based receipes.