Nutritious Gajak Made from Sugar and Jaggery. (English)
In: Quarterly Research Journal of Plant & Animal Sciences / Bhartiya Krishi Anusandhan Patrika, Jg. 25 (2010-03-01), Heft 1, S. 58-61
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Zugriff:
Amaranth and sesame, were used to prepare gajak. To increase the content of gajak the soyflour was added in different proportions alongwith amaranth and sesame. The sugar and jaggery. based gajak in different proportions were organoleptically evaluated. The overall scores of gajak prepared from jaggery varied from 5.99 to 7.93 and that of sugar' based gajak were 5.63 to 7.30. On the basis of the study it' can be concluded that the gajak prepared from amaranth, sesame, soybeanusing jaggery was liked more than the sugar based gajaks. [ABSTRACT FROM AUTHOR]
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Titel: |
Nutritious Gajak Made from Sugar and Jaggery. (English)
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Autor/in / Beteiligte Person: | Sood, Archana ; Sharma, H. R. ; Verma, Ranjana ; Anand, Shailza |
Zeitschrift: | Quarterly Research Journal of Plant & Animal Sciences / Bhartiya Krishi Anusandhan Patrika, Jg. 25 (2010-03-01), Heft 1, S. 58-61 |
Veröffentlichung: | 2010 |
Medientyp: | academicJournal |
ISSN: | 0303-3821 (print) |
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