Optimisation and quality evaluation of legume based instant puran mix
Sangram S Wandhekar, Monika N Ware, Vishakha G Ugale, Sandip T Gaikwad
In the present investigation attempts have been made to formulate Legume based Instant Puran Mix. The ingredients were selected on account of their nutritional and functional characteristics. The formulation of legume based Puran mix at 40g Bengal gram, 10g Green gram, 25g Sugar and 25g Jaggery accepted as best formulation. Sensory evaluation carried out by semi trained panel to find consumer acceptability for the product. Chemical and physiochemical analysis carried out to determine nutritional content of the prepared Puran mix. After analysis it has been found that the Puran mix has high protein content, high carbohydrate, low fat content and low Moisture content. Texture analysis of prepared reconstituted Puran balls carried out to determine the texture profile of the sample.