Asian Journal of Dairy and Food Research, volume 26 issue 2 (june 2007) : 85-89


N.O. Khandare, N.V. Joglekar, P.V. Padghan., B.M. Thombre.
1Marathwada Agriculture University, Parbhani. 431402 India
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Cite article:- Khandare N.O., Joglekar N.V., Padghan. P.V., Thombre. B.M. (2024). STUDIES ON PREPARATION OF SATORI - A TRADITIONAL KHOA BASED SWEET. Asian Journal of Dairy and Food Research. 26(2): 85-89. doi: .
A traditional khoa based wheat flour confection viz. satori was prepared using three types of wheat flour fractions viz. whole wheat flour (WWF), semolina (S) and white flour (WF) for outer layer while khoa (K), semolina (S) and sugar (SR) were used at different proportion as inner material. The overall acceptability of the satori for the combination 10:40:50 (WWF:S:WF) was rated highest being at 7.4 on 9 point hedonic scale. As regarding the score of inner content of Satori, the combination 25:25:50 (K:S:SR) rated highest being at 7.8 on 9 point hedonic scale. The chemical composition of the best treatment combination of Satori were as 19.12, 10.02, 14.02, 55.52 and 1.32 per cent for moisture, protein, fat, carbohydrate and ash respectively.
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