International Journal of Farm Sciences
Year : 2016, Volume : 6, Issue : 3
First page : ( 49) Last page : ( 54)
Print ISSN : 2229-3744. Online ISSN : 2250-0499.

Sensory characteristics and nutrient composition of Sev prepared by using seed powder of date fruit (Phoenix dactylifera)

 Vinita*, Punia Darshan

Department of Foods and Nutrition, CCS Haryana Agriculture University, Hisar-125004, Haryana, India

*Email forcorrespondence: vinita2390bhadu@gmail.com

Online published on 25 July, 2018.

Abstract

The present study was conducted to evaluate the suitability of date seed powder for preparation of Sev and to study sensory characteristics and nutrient composition of it. The powder of seeds obtained from four varieties of date fruit namely Hillawi, Khadrawi, Medjool and Shamran were used for preparation of Sev. Three types of Sev were prepared viz Type-I (using 5% seed powder), Type-II (using 10% seed powder) and Type-III (using 15% seed powder). It was observed that Sev prepared from seed powder of all the varieties was acceptable in terms of all the sensory characteristics however the scores were higher in Type-I as compared to Type-II and Type-III. The findings of the study showed that Sev prepared from seed powder of Khadrawi variety was highly acceptable. The nutrient composition revealed that there was a non-significant difference in the crude protein and fat and ash content of Sev prepared using seed powder of all the varieties. Crude fiber content was found to be highest in Sev of Hillawi variety (5.46%) followed by Medjool (5.31%), Khadrawi (5.15%), Shamran (4.79%) and control (2.93%). Sev prepared from seed powder of Khadrawi was highly acceptable and crude fibre was maximum in the Sev prepared from Hillawi variety.

Top

Keywords

Sensory characteristics, nutrient composition, date seed powder, Sev.

Top