SENSORY AND NUTRITIONAL EVALUATION OF VEGETABLES PREPARED FROM DEHYDRATED SNAP PEAS

Article Id: ARCC718 | Page : 203 - 206
Citation :- SENSORY AND NUTRITIONAL EVALUATION OF VEGETABLES PREPARED FROM DEHYDRATED SNAP PEAS.Asian Journal Of Dairy and Food Research.2012.(31):203 - 206
Vandana Choudhary, N. Khetarpaul and Sudesh Jood* ramjood@rediffmail.com
Address : Department of Foods and Nutrition CCS Haryana Agricultural University, Hisar-125004, India

Abstract

Vegetables were prepared by using four types of dehydrated snap peas. Dehydration was done by four methods i.e. solar, hot air, vacuum and microwave. Vegetables prepared from four types of dehydrated snap peas were found organoleptically acceptable for colour, appearance, aroma, texture and taste. The overall acceptability of vegetables was significantly higher for fresh snap peas i.e 8.0, whereas vegetables prepared from four types of dehydrated  snap peas had 7.00 to 7.38 overall acceptability scores which fell in the category of ‘liked moderately’. Protein, fat, sugars, dietary fibre, Zn and P contents were found significantly higher in vegetable prepared from vacuum dehydrated snap peas but Ca, Fe and Mg contents of all the four types of vegetables did not differ significantly.

Keywords

Snap peas Drying methods Sensory evaluation Nutrients contents.

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