Sensory Attributes and Nutritional Value of the Products Prepared from Lotus Stem Flour Gupta Bhavna*, Dubey Ritu Prakash Department of Foods and Nutrition, Ethelind School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.) *Email: 08bbhavnagupta@gmail.com
Online published on 31 October, 2013. Abstract Lotus stem or kamalkakdi is a common vegetable in Indian cuisine, although it might not be easily found in every grocery store's produce section. The objectives of present research were to evaluate the sensory attributes of prepared products and to assess the nutritional quality of the prepared products. Lotus stem were incorporated in wheat flour recipes viz- Ladoo and Noodles with one control (T0) and four treatments for each products T1, T2, T3 and T4 at different percentage incorporation levels with lotus stem flour for all two products using their standard ingredients and method of preparation. Sensory evaluation of the prepared products was done by 9 point hedonic scale. The nutritive value of prepared food products was calculated by using the food composition table. Result showed that based on the expert panel evaluation of two products, showd that the highest overall acceptability was found in T4 (40%) in case of Ladoo and Noodles. All the experimental prepared products were fond to be acceptable. Significant Difference (Pd”0.05) in flavour and taste, body and texture and colour and appearance between various treatment combinations was found. The prepared products were found to be low in calories and carbohydrate but high in fibre, calcium, iron, phosphorus, sodium and potassium content. It was concluded from the results that the products formulated by incorporation of lotus stem flour in wheat flour at different level can improve the nutritional quality of products as well as variety in the diet. Top Keywords Lotus stem, Wheat flour, sembly attributes, nutritional value. Top |