Development and Sensory Evaluation of Value Added Product from Mahua(Madhuca longifolia) Flower.

Food science and technology

Mahua( Madhuca longifolia )is the plant which is losing its importance as food due to urbanization now days.it is the a major source of nutrients including protein, vitamins, carbs, minerals, enzymes, and organic acids. with the aim of increasing the technologies and changing food preferences for Mahua plant, it is currently used most frequently to make liquor because of its high sugar content. other products also like- jam, jelly, bakery and confectionary product by using mahua concentrate as a liquid sweetener. The study was conducted in Babasaheb Bhimrao Ambedkar University Lucknow's Department of Food and Nutrition. With the aim to Developed Value added product incorporated with Dried Mahua (Madhuca longifolia) flower powder, the product were developed with peanut with the addition of jaggery. The developed products were further tested for its sensory properties by the panelists . Sensory evaluation of developed product was done using 9-piont hedonic scale, the range of the scale was 9 (Like extremely) to 1 (Dislike extremely).The Attributes to be considered were of products is taste, Appearance, Texture and Overall acceptability.

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