Study on sensory evaluation of tarwad (Cassia tora L.) seed powder fortified products

Abstract

Tarwad (Cassia tora L.), a leguminous annual herb, is valuable medicinal plant with important nutrients. To harvest the benefits of its properties, to enrich the diet of common public in general and reduce malnutrition of poor in special, a study was undertaken on utilization of Cassia tora seed for fortification of mostly consumed food products. Pakoda (snacks) and shira (a sweet dish) was fortified by replacing gram flour and wheat rawa respectively by Cassia tora seed powder at the levels of 4, 8 and 12%. The prepared products were evaluated organoleptically. After sensory evaluation by a panel of judges with nine-point Hedonic scale, it was found that adding 4% of cassia tora seed powder in pakoda and shira, both obtained the highest score of overall acceptability. Overall acceptability of pakoda and shira fortified with 8% Cassia tora seed powder was found statistically at par with control.