DEVELOPMENT OF A PRODUCT RICH IN CALCIUM PREPARED TURNIP GREEN POWDER

Priyanka Sharma; Bhawana Thukral; Mahak Sharma

Volume : VI, Issue : VII, July - 2016

DEVELOPMENT OF A PRODUCT RICH IN CALCIUM PREPARED TURNIP GREEN POWDER

Priyanka Sharma, Bhawana Thukral, Mahak Sharma

Abstract :

 The present study “Development of snack from turnip green powder and evaluation of their acceptability and nutritive value” was designed to develop a Calcium rich product so that calcium deficiency can be properly managed with the consumption of such a product. Nachos which are commonly consumed among kids and adults was developed using Turnip greens powder to increase the calcium content. The level of calcium in turnip green powder was assessed and four different samples were prepared. Standard sample was prepared using the standard recipe of nachos whereas three other samples were prepared using different concentration of turnip green powder. Turnip green powder was prepared by oven drying the turnip greens. Sample A with 10gms, B with 20gms while C with 30gms of turnip green powder. Sensory evaluation was done for all the variants for different parameters. Sample A was more acceptable as comparative to other samples.