Food Science Research Journal

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Acceptability and Nutritent Content of Developed Iron Rich Toffee


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), India
     

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The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available, uncommonly consumed, low cost, iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content, rajkeera leaves (Amranthus paniculatus) and Bengal gram leaves (Cicer arietinum L.) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation Ist recorded the highest score for acceptability and iron content.

Keywords

Development of Iron Rich Toffee, Organoleptic Evaluation, Nutrient Analysis.
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  • Acceptability and Nutritent Content of Developed Iron Rich Toffee

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Authors

T. N. Khan
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
J. P. Nerlekar
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
V. S. Zanvar
Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), India

Abstract


The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available, uncommonly consumed, low cost, iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content, rajkeera leaves (Amranthus paniculatus) and Bengal gram leaves (Cicer arietinum L.) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation Ist recorded the highest score for acceptability and iron content.

Keywords


Development of Iron Rich Toffee, Organoleptic Evaluation, Nutrient Analysis.

References