ABSTRACT

A study was carried out on the functional and organoleptic properties of nachos made from lotus stem. A total of five samples of nachos having lotus stem were taken, with lotus stem incorporated in different quantities; precisely 10g, 20g, 30g, 40g and 50g. Sensory analysis using the hedonic rating scale was done to evaluate the industrial acceptance of the nachos. It was revealed by the results of sensory anal- ysis that all samples had a good quality overall and had higher positive scores for crackling, aroma and color; using the quantitative descriptive analysis method. Further the developed nachos were analysed using MAHP (Mean Analytical Hierarchical Process) and TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution). All the samples were then subjected to proximate analysis, and it was found that all the developed samples were rich in fiber, particularly sample H5s. Also, the developed samples of nachos were a good source of protein and energy. Keywords: Nachos, lotus stem, organoleptic, hedonic, nutrients, TOPSIS
Publication date: 01/01/2024

https://ijbpas.com/pdf/2024/January/MS_IJBPAS_2024_7631.pdf

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https://doi.org/10.31032/IJBPAS/2024/13.1.7631