Development and sensory evaluation of value added products

Abstract

Maize is used as food, as feed for livestock and as raw material for industry The level of incorporation in developed  products were T1(20%), T2(40%), T3(60%) and T4(80%). These products were analyzed for its organoleptic acceptability  by panel members. This revealed that 60 per cent incorporated Laddoos and 60 per cent incorporated Namkeen had  better quality in terms of taste and flavour, body and texture, colour and appearance and overall acceptability than  control and other incorporated products. Analysis of variance revealed that 60 per cent incorporated Laddoos was  liked extremely while 60 per cent incorporated namkeen was liked very much.