Food Science Research Journal

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Development and Sensory Evaluation of Drumstick Leaves Powder (Moringa oleifera L.)


Affiliations
1 Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India
     

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Drumstick leaves (Moringa oleifera) was studied to develop technology for its powder to study the sensory evaluation of developed powder. Washed leaves were dried separately in mechanical tray drier, solar tray drier, open sun light and shade drying. The organoleptic evaluation of drumstick leaves powder samples revealed shade dried was best acceptable, hence was selected for further investigation.

Keywords

Drumstick, Drying, Leaves, Moringa oleifera.
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  • Development and Sensory Evaluation of Drumstick Leaves Powder (Moringa oleifera L.)

Abstract Views: 212  |  PDF Views: 0

Authors

Mamta
Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India
Vimla Dunkwal
Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India
Madhu Goyal
Department of Food and Nutrition, College of Home Science, S.K. Rajasthan Agricultural University, Bikaner (Rajasthan), India

Abstract


Drumstick leaves (Moringa oleifera) was studied to develop technology for its powder to study the sensory evaluation of developed powder. Washed leaves were dried separately in mechanical tray drier, solar tray drier, open sun light and shade drying. The organoleptic evaluation of drumstick leaves powder samples revealed shade dried was best acceptable, hence was selected for further investigation.

Keywords


Drumstick, Drying, Leaves, Moringa oleifera.

References