Vol. 8, Issue 6 (2020)
Development and quality evaluation of Pancakes prepared by utilizing Field Pea (Pisum sativum var. arvense) grown in Himachal Pradesh
Author(s): Anju Rani and Sangita Sood
Abstract: The research was conducted with the aim to develop and evaluate the acceptance of healthy Pancakes by utilizing Field pea (Pisum sativum var. arvense) grown in Himachal Pradesh. Pancake or Besan ka Cheela or Besan Chilla is one of the most popular breakfast snacks in Northern India. It is a crispy, quick to make, nutritious, low calorie and protein rich snack made of besan or chickpea flour and mild spices. In the present study Pancakes were developed by incorporating field pea flour in besan in different ratios and were evaluated both subjectively and objectively. The sensory evaluation was done with 15 panel members using Nine Point Hedonic Scale. The result shows that the developed Pancakes were highly acceptable. The moisture, ash, crude protein, fat, crude fiber, carbohydrate and energy content of the developed Pancakes was found in the range of 4.93-7.49, 1.57-3.07, 12.56-16.28, 13.18-27.11, 1.05-6.53, 42.41-55.67 per cent and 438.55-505.37 Kcal/100 g respectively.
DOI: 10.22271/chemi.2020.v8.i6ak.11175
Pages: 2597-2600 | 445 Views 92 Downloads
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How to cite this article:
Anju Rani, Sangita Sood. Development and quality evaluation of Pancakes prepared by utilizing Field Pea (Pisum sativum var. arvense) grown in Himachal Pradesh. Int J Chem Stud 2020;8(6):2597-2600. DOI: 10.22271/chemi.2020.v8.i6ak.11175
