Author(s):

Kadbhane VS and Giram KK

Abstract: The effort or basic idea behind in this research project was to make the instant puran poli premix powder to simplify the preparation of puranpoli (i.e. product making and make in it more reliable) and to analyze its nutritional composition. The main ingredients of puranpoli are Bengal gram, Jiggery, Coconut powder, Cardamom. This combination of raw material provides the excellent nutritional value of final product. We made the different samples by different formulation and dry at Sample A-50 ºC, Sample B-55 ºC, Sample C-60 ºC, Sample D-65 ºC, and Sample E-70 ºC. Then we evaluate the sensory characteristics (texture, color, and flavor) by nine point hedonic scale & protein, fat, minerals content by chemical analysis. In that the most acceptable sample is C Moisture 9.45, Ash 2.68, Protein 30.1, Fat 5.7, Rehydration Ratio (ml) 11 ml. In all treatments, regardless of type of processing, panelists could not detect any “beany” flavors in any of the sample. These unique combinations of cereals and legume fulfill the nutritional requirement of essential amino acids like Methionine and lysine. This mixes save the consuming cooking time in the process. It just requires a minimum handling such as, rehydration in hot / cold water for uses.

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