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Hindi VEGETOS: An International Journal of Plant ResearchOnline ISSN: 2229-4473
Print ISSN: 0970-4078
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Yadav Anjali Author
Publications
Research Article Subscription
Nutritional Properties and Organoleptic Properties of Amorphophallus Paeonifolius Flour Supplemented Cake
Author(s): Yadav Anjali and Singh Sadhna
The present study was done to assess the organoleptic acceptability, physical characteristics, nutritional composition of value added cake developed from Amorphophallus paeoniifolius flour. The colour, appearance, aroma, texture, taste and overall acceptability score of cake supplemented with 30 per cent Amorphophallus paeoniifolius flour was the highest. The respective values were 8.80, 8.90, 8.80, 8.90, 8.90 and 8.86. There was significant difference in all the characteristics of all types of cakes. There was a significant difference between cake volume, cell, texture and total score of all types of cake and non-significant difference between grain, colour and flavour of all types of cakes. The total score of cake supplemented with 50 per... view more»