Dept. of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan-313001
*email: a.lata27@gmail.com
Online published on 30 November, 2016.
The objective of this study was the development of legume supplemented ready-to-eat cereal bar using raw soyabean flour and processed soyabean flour in different ratios. Organoleptic evaluation of legume supplemented RTE cereal bar was done by a panel of ten judges using 9 point hedonic scale. Results showed that 40% incorporation level of raw and processed soyabean flour in cereal bar obtained the highest overall acceptability i.e. RSCB (7.4 ± 0.413), PSCB (7.9 ± 0.532) and the score was in the range of like moderately to like very much. Thus, it can be concluded that 20% incorporation of Raw and Processed soyabean flour was highly accepted by panel members.
RTE, cereal bar, soyabean flour, organoleptic evaluation
