Formulation and organoleptic evaluation of papad prepared with incorporation of gardencress seed powder (Lepidium sativum L.)

Abstract

This present work was undertaken to study formulation and organoleptic evaluation of papad incorporated with gardencress seed powder. The formulation for preparation of papad was carried out by using gardencress seed powder and black gram flour at different proportions viz., 100:00, 90:10, 80:20 and 70:30 respectively. Further, prepared papad were toasted and fried which was subjected for organoleptic evaluation by using 9 point hedonic scale. Results revealed that sample containing 90:10 both toasted and fried received highest sensory score (8.6) and was found superior followed by sample 80:20 compared to other samples. It was observed that there was significant variation found among the treatments. Overall, it can be concluded that supplementation of gardencress seed powder upto 20% in preparation of papad with good sensory attributes and nutritional value can be prepared.