SENSORY AND NUTRITIONAL QUALITY OF READY TO EAT PRODUCTS OF GROUNDNUT SOLD IN MARKETS OF JAIPUR CITY

Mukta Agrawal; Namita Bhagat; Kailash Agrawal; Priyanka Nagar

Volume : VI, Issue : I, January - 2017

SENSORY AND NUTRITIONAL QUALITY OF READY TO EAT PRODUCTS OF GROUNDNUT SOLD IN MARKETS OF JAIPUR CITY

Mukta Agrawal, Namita Bhagat, Kailash Agrawal, Priyanka Nagar

Abstract :

Ready to eat products of oilseeds are rich in nutrients like energy, fat, protein, iron, calcium, pyridoxine and magnesium. The excellent flavour of groundnut is responsible for large consumption of ready to eat products of groundnut all over India. A variety of sweets and savory ready to eat products of groundnut are available in market. A total of sixty samples, twenty each of roasted groundnut, singhdana and chikki were collected from vendors, small shops, big shops and departmental stores situated in Jaipur city. Sensory quality was assessed using composite score test. Nutritional quality was assessed by estimating moisture, crude protein, total fat, ash, crude fie, carbohydrate, calcium and iron content by using standard methods of AOAC. The sensory quality of all the products sold at departmental stores was found best followed by small shops and vendors. Results of nutritional quality revealed that samples collected from departmental stores had higher percentage of protein, fat, calcium and iron as compared to small shops and vendors.