Standardization and sensory evaluation of Rabadi by incorporating legume extract-bovine milk blends

Preeti Verma; Dr. Sheel Sharma

Volume : IV, Issue : XII, December - 2015

Standardization and sensory evaluation of Rabadi by incorporating legume extract-bovine milk blends

Preeti Verma, Dr. Sheel Sharma

Abstract :

In this research work, the efforts were made to prepare Rabadi by incorporating legume extract- bovine milk blends. Legumes soybean, pigeonpea, chickpea and cowpea extracts (SoE, PiE, ChE and CoE) were prepared and blended with bovine milk (BM) at 50% ratio. Proximate and mineral analyses of these extracts were also done. To check their acceptability, Rabadi with different variants (Variant A (SoE-BM), variant B (PiE-BM), variant C (ChE-BM), variant D (CoE-BM) and variant E (SoE:PiE:ChE:CoEBM)) along with standard were prepared. Results indicate that SoE, PiE, ChE and CoE act as a good source of protein, fat and carbohydrates. On the basis of overall acceptability of Rabadi, standard was the most acceptable. After standard, variants C and E had the same mean scores followed by variants A, D and B respectively. No significant difference was found in all variants and standard. Thus all variants were equally acceptable as standard.