Formulation and quality evaluation of turnip green (Brassica rapa) powder incorporated food products

Abstract

In present investigation efforts were made to prepare Turnip green powder by hot air oven drying method at 60oC for 5-6 hours. The prepared powder was used for the formulation of Chappati and Namakpara by using different proportions i.e., 5%, 10%, 15%, 20%, 25% and 30% with control. Six combinations were tried in each product with their control samples: T0, T1, T2, T3, T4, T5 and T6; by incorporating turnip green powder with other ingredients. The developed products were evaluated organoleptically by using nine point hedonic scales to select the best combination. Results showed that for all the treatments 15% turnip green powder was highly acceptable with a score for overall acceptability 8.81± 0.03 for Chapatti and 8.80 ± 0.03 for Namakpara. In conclusion substitution of wheat flour and refined flour with turnip green powder will be the good nutritional candidature for calcium and iron deficiency.