Year: 2018 | Month: December | Volume 7 | Issue 2
Preparation and Sensory Evaluation of Arrowroot Masala Khakhra
Meenu Aggarwal
Priyanka Verma
Dipti Sharma
DOI:Coming soon...
Abstract:
Khakhra is a crispy version of roti, it is usually a cracker that is handmade and roasted to provide crunchiness. It is also a healthy snack which is a common recipe in the Rajasthani and Gujarati cuisines of western India, especially a Jain’s and Gujarati’s. In present investigation efforts were made to prepare masala khakhra by using different proportions of ingredients like whole wheat, besan, rice flour, arrowroot powder, dehydrated onion. After few trials a recipe was standardized using blends of whole wheat flour, gram flour, rice flour, arrowroot powder, dehydrated onion and spices to taste. Physico-chemical, nutritional profile and sensory analysis of final product made using standardized recipe was carried out. Sensory evaluation was done by semi trained panelists on 5 point hedonic scale. Shelf-life study of the final product was carried over a period of 14 days at room temperature it was found that product maintained the required texture for first seven days at room temperature.
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