Sensory and nutritional evaluation of value added products of garden cress seeds

Supplemented garden cress seed (GCS) product was standardized and analyzed for their sensory and nutritional evaluation. Sensory evaluation of products was made in terms of their color, appearance, aroma, taste, texture, and over all acceptability using nine point hedonic scales. The recipes for the preparation of various products from (GCS) flour were standardized by use of various degrees (5%, 10%, and 15%). The sensory evaluation of supplemented products was significantly different as compared to their control. All supplemented product were desirable and moderately desirable in all terms. The moisture, protein, and fiber contents of supplemented products were significantly higher as compared to those of control. Iron was maximum in supplemented products .It was 13.60% in Biscuit followed by Ladoo (13.37%) and Namakpare (7.61%) as compared to their control.