Vol. 8, Special Issue 5 (2020)
Organoleptic properties and shelf life evaluation of snacks formulated by using cowpea
Author(s): Dashrath Bhati and Rita Singh Raghuvanshi
Abstract: The present study investigated the organoleptic properties of traditional Indian snacks formulated by using cowpea and shelf life of these developed products for six months. Five products were formulated by using cowpea viz boondi, sev, papad, enrobed nuts and fried nuts. Bengal gram flour was used as control for comparing boondi, sev and papad with the cowpea products. However fried nuts prepared from cowpea was compared with black and yellow fried soybean. The sensory evaluation employed 15 trained panellists to assess colour, flavour, texture, taste, appearance and overall acceptability of all the products at nine point Hedonic rating scale. The sev, boondi, papad and enrobed nuts developed by using 100% cowpea flour were comparable with Bengal gram flour products and acceptable at 9 point hedonic rating scale. Similarly fried nut was also at par with soybean fried nuts. Among all these products four products i.e. boondi, sev, enrobed nuts and fried nuts were selected for further storage study. Boondi was found to be acceptable till 60 days of storage period. Non significant difference was observed in change for fried nut during storage period of 100 days in all the stored products. Change in flavour and taste was also non significant in enrobed nuts and fried nuts during storage period of 100 days.
Pages: 27-32 | 649 Views 65 Downloads
How to cite this article:
Dashrath Bhati and Rita Singh Raghuvanshi. Organoleptic properties and shelf life evaluation of snacks formulated by using cowpea. International Journal of Chemical Studies. 2020; 8(5): 27-32. DOI: 10.22271/chemi.2020.v8.i5a.10365