Himachal Journal of Agricultural Research

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Effect of Substitution of Selected Tribal Crops of Himachal Pradesh on The Sensory Acceptance and Chemical Composition of Churros


Affiliations
1 Department of Food Science, Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
 

The research was conducted to develop healthy Churros, a traditional recipe of Spain by utilizing selected tribal crops of Himachal Pradesh namely-Proso millet (Panicum miliaceum) Field Pea (Pisum sativum var. arvense) and Hull-less barley (Hordeum vulgare L). These crops are rich sources of protein, β-glucan, complex carbohydrate, vitamins and minerals. The product was developed by using these crops and evaluated subjectively and objectively as well. The sensory evaluation was done with 15 panel members using Nine Point Hedonic Scale. The result shows that the developed product was assessed highly acceptable by the consumers. The overall acceptability was found in the range of 7.48 to 7.79. Churros prepared with 100 per cent barley flour (CH3) bagged maximum acceptance i.e. 7.79 followed by CH0 7.77 (100 % refined wheat flour), CH2 7.59 (100 % proso millet flour) and CH1 7.48 (100 % field pea flour) respectively. The moisture, ash, crude protein, fat, crude fiber, carbohydrate and energy content of developed product was found in the range of 2.51 to 3.90 per cent , 0.82 to 1.68 per cent, 10.01 to 17.77 per cent, 19.41 to 32.39 per cent, 0.36 to 4.28 per cent, 50.45 to 57.40 per cent and 463.94 to 542.67 kcal/100 g, respectively.

Keywords

Churros, Sensory Evaluation, Protein, Tribal Crops.
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  • Effect of Substitution of Selected Tribal Crops of Himachal Pradesh on The Sensory Acceptance and Chemical Composition of Churros

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Authors

Anju Rani
Department of Food Science, Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
Sangita Sood
Department of Food Science, Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India

Abstract


The research was conducted to develop healthy Churros, a traditional recipe of Spain by utilizing selected tribal crops of Himachal Pradesh namely-Proso millet (Panicum miliaceum) Field Pea (Pisum sativum var. arvense) and Hull-less barley (Hordeum vulgare L). These crops are rich sources of protein, β-glucan, complex carbohydrate, vitamins and minerals. The product was developed by using these crops and evaluated subjectively and objectively as well. The sensory evaluation was done with 15 panel members using Nine Point Hedonic Scale. The result shows that the developed product was assessed highly acceptable by the consumers. The overall acceptability was found in the range of 7.48 to 7.79. Churros prepared with 100 per cent barley flour (CH3) bagged maximum acceptance i.e. 7.79 followed by CH0 7.77 (100 % refined wheat flour), CH2 7.59 (100 % proso millet flour) and CH1 7.48 (100 % field pea flour) respectively. The moisture, ash, crude protein, fat, crude fiber, carbohydrate and energy content of developed product was found in the range of 2.51 to 3.90 per cent , 0.82 to 1.68 per cent, 10.01 to 17.77 per cent, 19.41 to 32.39 per cent, 0.36 to 4.28 per cent, 50.45 to 57.40 per cent and 463.94 to 542.67 kcal/100 g, respectively.

Keywords


Churros, Sensory Evaluation, Protein, Tribal Crops.

References