A COMPARATIVE STUDY ON THE TEXTURAL QUALITY OF HERBAL SANDESH MADE IN LABORATORY AND COLLECTED FROM LOCAL MARKETS OF KOLKATA

摘要

Herbal Sandesh was prepared with chhana in the laboratory by the addition of basil, mint and coriander juice individually at their 4%, 5%, 5% (w/v basis of chhana) level respectively. Market Herbal Sandesh samples were collected from Kolkata. For safeand economical food preservation systems based on natural antimicrobials get rise to the development of Herbal Sandesh. Addition of herbs juice decreased hardness, gumminess, chewiness and springiness of sandesh and improved sensory body and texture, colour and appearance as well as overall acceptability of the product when compared with controL Textural and sensory properties of different laboratory made samples of sandesh indicated that the product made by adding coriander juke proved best Market Herbal Sandesh samples showed a comparable overall acceptability score whereas increased trend in textural quality when compared with laboratory samples.