Development and quality evaluation of puff pastry (Fenugreek)

Abstract

This study aimed to develop a process for the development of enriched puff pastry using dried fenugreek leaves and refined wheat flour. The three different flavours for enrichment purpose were used infusing fenugreek leaves, cumin and bishop’s weed. The prepared enriched puff pastry was analyzed for its different physicochemical as well as sensory qualities by adopting 9 point Hedonic scale. Among different flavours used for preparing puff pastry, the most acceptable was the one with fenugreek leaves in overall parameters.