Study of Physiochemical, Sensory and Color Properties of Pinni Variants

Effect of Supplementation of Partially Defatted Peanut Cake Flour and Dehydrated Spinach Leaves Powder on the Nutritional Quality of Indian Seasonal Sweets

“…Pinni prepared with different combination of cereal and pulse flours were studied for sensory and nutritional parameters by Talawar and Brar (2015). The authors found that Control (Wheat flour) pinni scored the highest scores for sensory attributes followed by pinni prepared using wheat flour and suji followed by those prepared using wheat flour and chickpea flour.…”

Effect of cardamom powder and rosemary extract on textural, sensory, microbiological and colour properties of pinni during storage

“…It is also a concentrated source of fat, protein, minerals and energy. Considering its high nutritive value, traditionally pinni is considered as an ideal food for young ones in their grow-ing stage, pregnant and lactating women (Talwar and Brar, 2015).…”

Sensory characterization of pinni - a milk cereal based sweet using quantitative descriptive analysis and principal component analysis

“…Pinni is a traditional dessert popular in northern part of Indian subcontinent. It is prepared by roasting cereal flours mainly wheat, gram, black lentil flour with added khoa (desiccated milk) and sugar (Talwar and Brar, 2015). Pinni is characterized by light brown colour with grainy texture and pleasant flavour coupled with excellent nutritive value.…”

“…Traditionally, pinni is produced at home, but with urbanization and industrialization, it is now manufactured at small scale by food industries in India. Popularity of this product is increasing day by day and sporadic information is available regarding chemical composition and manufacturing process, but practically nothing is known about the sensorial attributes of this delicacy (Talwar and Brar, 2015). Probably due to the absence of any regulatory standard, variations in ingredients quality, recipe and storage temperature of the final product the composition of pinni available in the market widely (Talwar and Brar, 2015).…”