Value added product development incorporating olive leaves
Pooja Rajpurohit, Vimla Dunkwal
Olive leaves (Olea europea) powder was studied for the development of value added product i.e. Khakhra in various proportions (5%,7%). The product was evaluated by a panel of semi trained judges for sensory characteristics like colour, appearance, texture, aroma, taste and overall acceptability on nine point hedonic scale. The overall acceptability score of sample I (5%), sample II (7%) and control, recorded 6.8, 8.1 and 8.4 respectively. The developed product ranged from “liked moderately” to “liked very much” on the organoleptic parameter. Developed product contained 12.70, 13.01, 13.01, 2.55, 3.32, 71.82 percent moisture, crude protein, crude fat, crude fiber, ash, total carbohydrate and 450.5 kcal/100g and energy respectively.