VATSALA SAHARAN*, MANJEET AND RENU SHRESTHA
Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, SGT University, Gurugram-122 505 (Haryana), India
*(e-mail: vatsala.saharan@gmail.com; Mobile: 97117 93395)
(Received: December 25, 2023; Accepted: February 6, 2024)
ABSTRACT
Snacks hold significant importance in the food industry, offering a wide range of options to consumers. “Sev,” a traditional Indian fried snack made from Bengal gram flour, has been enjoyed for its texture and aroma. The objective of this study was to develop bajra sev enriched with mango seed powder, striking a balance between taste, texture, and nutritional value. The incorporation of mango seed powder at different concentrations (5, 10, and 15 g) in bajra sev was evaluated for its nutritional composition and organoleptic acceptability. The results showed that the bajra sev enriched with 10 g of mango seed powder demonstrated the highest nutritional value. The sensory evaluation indicated that the enriched bajra sev was well-accepted in terms of colour, appearance, aroma, texture, taste, and overall acceptability. The incorporation of mango seed powder in the formulation of bajra sev offers a delightful and nutritious snack option with potential health advantages.
Key words: Bajra, mango seed powder, nutritional analysis, organoleptic