학술논문
Nutritious Gajak Made from Sugar and Jaggery.
Document Type
Article
Source
Subject
*SUGAR
*SUGARCANE products
*NATURAL sweeteners
*AMARANTHS
*AMARANTHACEAE
*SESAME
*OILSEED plants
*SOYBEAN
*BEANS
*FORAGE plants
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Language
Hindi
ISSN
0303-3821
Abstract
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]