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Development and evaluation of fenugreek seed enriched Khakhra

Author: 
Sharavathi V. and Dr. Usha Devi, C.
Subject Area: 
Life Sciences
Abstract: 

Khakhra is a ready-to-eat snack or breakfast food that is popular in India. For centuries, fenugreek (Trigonellafoenum-graecum) has been used to increase the sensory characteristics of cuisines all across the world. It has anti-diabetic, anti-carcinogenic, hypocholesterolemia, antioxidant, and immunologic characteristics. Fenugreek Enriched Khakhra was evaluated for sensory properties. To make preparations, the three variations were used. Besan flour (60%) is the primary ingredient, followed by sesame seeds (7%), flaxseed (7%), chilli powder (6%), salt (3%), and oil (2 per cent), Soaked Fenugreek seeds (20%), soaked Fenugreek seeds (15%), and soaked and germinated Fenugreek seeds were used in the studies (15 per cent). Sensory quality was assessed using a 9-point hedonic rating scale by semi-trained panelists. A 30-day shelf-life evaluation was performed. Sensory evaluation found that 15% of Soaked and germinated fenugreek seeds in Variation 3 were highly accepted, obtaining an 8.5 score, compared to 20% of Soaked Fenugreek seeds in Variation 1 and 15% of Soaked Fenugreek seeds in Variation 2. The statistical F - test (-7.67) reveals that the variations were statistically significant (P >0.05). It can also be carried on a trip with oneself. It is widely used for general public in the prevention of diabetes.

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