Development of processing technology for formulation of chocolate coated legume bar and its sensory evaluation

Abstract

The present investigation was aimed to development of chocolate coated legume bar with incorporation of different proportions of mothbean flour to date paste. To standardize the processing technology and analyze the characteristics of legume bar viz., sensory characteristics of legume bar. The formulation was carried out using germinated mothbean flour, date paste, chocolate in Preparation of legume bar. Different formulation were made with variation in germinated mothbean flour level from 0 to 30% for T0, T1, T2, and T3 respectively. Prepared legume bar then evaluated for organoleptic properties with respects to colour and appearance, flavour, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that legume bar prepared with supplementation of 20% germinated mothbean flour with 80% date paste (T2) secured highest score (i.e. 8.25) was superior as compared to rest of samples. It was seen that chocolate coating attracted all aged consumers. And was found that Legume bar prepared with mothbean and date paste was rich source of nutrients. Thus, mothbean can be well utilized as a functional ingredient for preparation of legume bar with good nutritional and date with medicinal value.