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Black sesame seeds possess very good nutritional value, superior quality fat, biologically active components and antioxidants which are health promoting. Sesame is categorized among nutraceutical and functional foods. Jaggery (Gur) contains protein, minerals and vitamins, iron and has higher iron, copper and vitamin content than the refined sugar. The present work was attempted to develop a process technology of region based new product called Sani- Jaggery based crushed sesame. The sani was prepared using roasted and raw sesame seeds with the combination of three level (40, 50 and 60%) of jaggery and stored in PET at room temperature till it became unacceptable. Then the sensory analysis was carried out for all the six treatments at 5 days interval for the sensory attributes such as taste, colour, flavor, texture, appearance and overall acceptability by 9-point Hedonic scale. The treatment having raw sesame and 60%jaggery level attained the maximum sensory score.It can be found from the study that sani prepared from the raw sesame seeds and 60% jaggery can be stored at room temperature for 25 days.
Black sesame seeds possess very good nutritional value, superior quality fat, biologically active components and antioxidants which are health promoting. Sesame is categorized among nutraceutical and functional foods. Jaggery (Gur) contains protein, minerals and vitamins, iron and has higher iron, copper and vitamin content than the refined sugar. The present work was attempted to develop a process technology of region based new product called Sani- Jaggery based crushed sesame. The sani was prepared using roasted and raw sesame seeds with the combination of three level (40, 50 and 60%) of jaggery and stored in PET at room temperature till it became unacceptable. Then the sensory analysis was carried out for all the six treatments at 5 days interval for the sensory attributes such as taste, colour, flavor, texture, appearance and overall acceptability by 9-point Hedonic scale. The treatment having raw sesame and 60%jaggery level attained the maximum sensory score.It can be found from the study that sani prepared from the raw sesame seeds and 60% jaggery can be stored at room temperature for 25 days.
Black sesame seeds possess very good nutritional value, superior quality fat, biologically active components and antioxidants which are health promoting. Sesame is categorized among nutraceutical and functional foods. Jaggery (Gur) contains protein, minerals and vitamins, iron and has higher iron, copper and vitamin content than the refined sugar. The present work was attempted to develop a process technology of region based new product called Sani- Jaggery based crushed sesame. The sani was prepared using roasted and raw sesame seeds with the combination of three level (40, 50 and 60%) of jaggery and stored in PET at room temperature till it became unacceptable. Then the sensory analysis was carried out for all the six treatments at 5 days interval for the sensory attributes such as taste, colour, flavor, texture, appearance and overall acceptability by 9-point Hedonic scale. The treatment having raw sesame and 60%jaggery level attained the maximum sensory score.It can be found from the study that sani prepared from the raw sesame seeds and 60% jaggery can be stored at room temperature for 25 days.