Preparation and Standardization of Sesame Seed and Curry Leaves Chutney and Assessment of Acceptability through Sensory Evaluation
Author : Dr. Leena R Chitlange
Abstract :
In present investigation a sesame seed and curry leaves chutney was prepared in three samples A, B, C with different proportions, i.e. 1:1, 1:2 and 1:3 respectively. Standardization of sesame seed and curry leaves chutney was done to check the acceptability and ensure fixed nutritional content and ease of preparation. Proximate analysis of all three products and raw ingredients was conducted. There was no significant difference in nutritional quality of all three products, however ranking can be done on the basis of sensory evaluation. Product A stood third, product C stood third and product B stood first in overall acceptability of the product. The intension of this investigation was to promote incorporation of curry leaves and sesame seed chutney as a concentrated source of calcium in regular diet.
Keywords :
Chutney, sesame seeds, curry leaves, calcium, iron, phosphorous, standardization, sensory evaluation, acceptability.
