Asian Journal of Dairy and Food Research, volume 31 issue 3 (september 2012) : 203 - 206

SENSORY AND NUTRITIONAL EVALUATION OF VEGETABLES PREPARED FROM DEHYDRATED SNAP PEAS

Vandana Choudhary, N. Khetarpaul, Sudesh Jood*

Affiliations

¹Department of Foods and Nutrition CCS Haryana Agricultural University, Hisar-125004, India

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Cite article:- Choudhary Vandana, Khetarpaul N., Jood* Sudesh (2024). SENSORY AND NUTRITIONAL EVALUATION OF VEGETABLES PREPARED FROM DEHYDRATED SNAP PEAS. Asian Journal of Dairy and Food Research. 31(3): 203 - 206. doi: .

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

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Asian Journal of Dairy and Food Research

SENSORY AND NUTRITIONAL EVALUATION OF VEGETABLES PREPARED FROM DEHYDRATED SNAP PEAS

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