International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 3 (2017)

Sensory evaluation of Food product developed from various variations of Catharanthus Roseus and Ragi flour


Sharma Luxita, Diksha Goyal

Many researches have shown that the Diabetes Mellitus is being managed by the flower of Catharanthus Roseus. The development of food product in the present study is being done keeping in view the benefits of the flower and the plant. In the present research, Ragi cookies were made by taking the different combinations & three samples were made A, B & C in the ratios of 5, 7.5 and 10 percent of the total weight of the ingredients respectively. Twenty panel of experts (Nutritionists) were involved for the sensory evaluation of the cookies. Sample C was rated best at the parameters of Taste, color, texture, firmness stickiness and over all acceptability.
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