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Formulation and development of cluster bean products

Author: 
Charis K. Ripnar and Umadevi S. Hiremath
Subject Area: 
Life Sciences
Abstract: 

Cluster bean or guar (Cyamopsis tetragonaloba) is a deep rooted, summer annual legume. It belongs to the tribe Galagae (Indigoferae) of the Leguminosae family. The crop is mainly grown in the dry habitats of Rajasthan, Haryana, Gujarat and Punjab and to a limited extent in Uttar Pradesh, Madhya Pradesh, Andhra Pradesh, Tamil Nadu, Karnataka and Kerala. Developing products from cluster bean is another way of consuming it, especially, for those not liking the taste of cluster bean and reason being that cluster bean is a perishable vegetable leading to a loss in procuring it. Formulation and development of cluster bean products were made (Cluster bean vermicelli and cluster bean jelly). Organoleptic evaluation of the developed products was conducted by 20 semi-trained panel members. Results revealed that no significant difference was found among the variations and sensory attributes of vermicelli upama. Control sample of jelly was found to achieve the highest sensory scores in all the sensory characteristics except taste. CBJ-II achieved highest score in taste characteristic (7.95) when compared to the three variations. Lowest score in aroma was found to be lowest in CBJ-I. Overall acceptability score was lowest in CBJ-I and CBJ-III. However, when compared only the three variations, CBJ-II achieved higher scores than the other two variations (CBJ-I and CBJ-III). There was no significant difference seen in aroma. It can be concluded that, cluster bean was able to be made into different products and were accepted by the panel members.

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