Effect of emmer wheat (Triticum dicoccum) semolina on nutritional composition, sensory attributes and textural characteristics of instant dessert (Halwa) mix
HV Suryawanshi,
SK Sadawarte,
RB Kshirsagar
et al.
Abstract:The study focuses on the sensory, physical, proximate, mineral, and textural evaluations of an instant dessert mix (halwa) formulated with varying proportions of common wheat semolina and emmer wheat semolina. Sensory analysis, conducted using a 9-point hedonic scale, revealed that the incorporation of emmer wheat semolina significantly influenced the colour, texture, and taste of the halwa. The selected sample (T2) sample, comprising 23.8% common wheat semolina and 23.8% emmer wheat semolina, exhibited the hi… Show more
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