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RESEARCH PAPER
Year : 2017  |  Volume : 6  |  Issue : 2  |  Page : 25-33

Formulation and sensory evaluation of iron rich recipes using garden cress seeds (Lepidium sativum)


Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur 176062, India

Correspondence Address:
Preeti Chaudhary
Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur 176062
India
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Source of Support: None, Conflict of Interest: None


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Iron deficiency anemia is one of the common nutritional problems affecting millions of people in both developing and developed countries. Dietary intervention approach is an effective method to combat iron deficiency anemia. Garden cress belongs to Brassicaceae family. The seeds are excellent source of iron, 100gm of seeds provide 100 mg of iron. The present study was planned to develop four iron rich recipesviz. ladoo, mathri, shakkarpare and biscuits for adolescent girls using garden cress as the main ingredient. Three formulations of each recipe, i.e., control (no garden cress flour), variant-1 (unprocessed garden cress flour) and variant- 2 (processed garden cress flour) were developed. The recipes were subjected to sensory evaluation using 9 point hedonic scale rating method. The overall acceptability of variant-2 of ladoo (7.80) and mathri (7.93) was rated higher, when compared. All sensory attributes were significantly higher in ladoo and mathri as compared to other developed products. Thus, it can be concluded that ladoo and mathri prepared with the incorporation of processed garden cress flour (soaked+dried+roasted) gave better sensory scores in recipes besides increasing the iron content. This can improveiron status among adolescent girls and enhances the iron intake of the diets consumed by adolescent girls.


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