1Krishi Vigyan Kendra, Kashipur-244713, Distt-Udham Singh Nagar, Uttarakhand
2Department of Foods and Nutrition, College of Home Science
3Department of Post-Harvest Process and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Uttarakhand
4Department of Food Technology, Surajmal Agarwal (Pvt) Kanya Mahavidyalaya, Kichha-263148, Uttarakhand
*Email: singhpratibha888@gmail.com
Online published on 11 January, 2019.
Salty enriched dalia has been developed using the ingredients-dalia, moong dal, carrot grits and water for which the range of ingredients were: dalia-6.64 to 13.36 g, moong dal-13.36–6.64 g, carrot grits-1.59–18.41 g and water-246.36–313.64 ml, respectively. central composite rotatable design was used for selection of levels of variables in experimental runs. Sensory characteristics namely colour, consistency, flavour, after taste and overall acceptability were determined. Full second order model fitted in sensory data was used to determine the effect of variables and to optimize level of ingredients. optimum conditions were dalia: moong dal ratio as 13.34: 6.66 g, carrot grits 10.73 g and water 279 ml corresponding to the maximum overall acceptability score 7.
Antioxidants, carrots, dehydration, salty enriched dalia, sensory quality
