SENSORY AND NUTRITIONAL QUALITY OF SWEET RECIPES PREPARED USING DATES PALM JAGGERY
Abstract
Present study deals with preparation of experimental recipes like diamond cuts, sweet
rice, sesame seeds laddoo & pumpkin kheer using dates palm jaggery. Control recipes
were prepared using sugarcane jaggery. Sensory evaluation was carried out in three
trials by six judges. Diamond cuts made using dates palm jaggery were highly
accepted for all sensory attributes (perfect scores of 10). Appearance, colour,
doneness & texture of experimental sweet rice & sesame seeds laddoo prepared using
dates palm jaggery received identical mean scores (10 for very good) to that of control
sweet rice & sesame seeds laddoo prepared using sugarcane jaggery. Experimental
pumpkin kheer prepared with dates palm jaggery was significantly rated above
control pumpkin kheer prepared with sugarcane jaggery for appearance & colour
(t=5.88, p<0.01). All experimental recipes were found energy dense, good in
carbohydrate, protein & fat.
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