Sensory Evaluation and Cost Analysis of Products Made from Locally Available Vegetable Tindora (Ivy Gourd)

S M Prasad; S Nashrin Nihara; K M Noorul Rahmani; S Rahumath Shini; A S Sumaya

doi:10.34293/sijash.v11i4.7053

S M Prasad Head and Assistant Professor, Department of Nutrition and Dietetics (UG and PG), Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
S Nashrin Nihara Department of Nutrition and Dietetics (UG and PG), Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
K M Noorul Rahmani Department of Nutrition and Dietetics (UG and PG), Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
S Rahumath Shini Department of Nutrition and Dietetics (UG and PG), Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
A S Sumaya Assistant Professor, Department of Nutrition and Dietetics (UG and PG), Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India

DOI: https://doi.org/10.34293/sijash.v11i4.7053

Keywords: Ivy Gourd, Pancake, Boba, Paneer, Henoic Scale, Senory Evaluation

Abstract

This abstract explores the potential benefits of value-added products made from ivy gourd (Coccinia grandis). Ivy gourd, a tropical vegetable, possesses nutritional and medicinal attributes. The study explains about Ivy gourd powder incorporated diversified food products like pancake, boba and paneer. This ivy gourd powder extract is rich in antioxidants. Evaluation of sensory attributes and cost analysis will contribute to understand the viability of these products in promoting health and culinary diversity. This research aims to enhance the utilization of locally available ivy gourd, offering sustainable alternatives food to school going children.