Department of Food Science and Nutrition College of Home Science, CSK HPVK, Palampur-176062
Online published on 24 July, 2012.
Mature Lesora was dried at different temperatures after giving different treatments. Then cooking quality of samples was assessed in terms of cooking in 1.5 percent salt solution and in terms of Sabji. The organoleptic evaluation of cooked Lesora revealed that mature Lesora dried at 50°C after treatment with potassium metabai sulphite was high in sensory acceptability while sun drying with balcnhing qas least acceptable.
