Development and sensory evaluation of ready to eat supplementary food using garden cress (Lepidium sativum) seeds

Abstract

Ready-to-eat traditional supplementary food was prepared using different substitution levels of garden cress seeds and evaluated using 9 point hedonic scale for sensory attributes. Addition of garden cress seeds showed significant difference at 15 and 10 per cent for Indian food pinni and panjiri and 5 per cent level for laddu and burfi for overall acceptability. For chikki, non significant difference was found in the mean scores for overall acceptability (P<0.05). In case of biscuits, values did not differ significantly at 7.5 per cent while significant difference was shown at 10 per cent. Supplementation of garden cress did not affect texture of foods except burfi where at 15 percent level significant difference was found. Overall acceptability of all developed products was found to be highest for control which decreased gradually with the increase in the level of garden cress powder. It may be concluded that garden cress can be utilized successfully up to 10-25 per cent level to prepare ready-to-eat supplementary food with high nutritional value without imposing a negative impact on sensory perception, which may prove a boon to malnourished population.