Research Article
Development and Nutritional Evaluation of Laddoos Low in Sodium
Shristi Chetri*
Clinical Nutritionist, Independent Researcher
*Corresponding author: Shristi Chetri, Clinical Nutritionist, Independent Researcher, India, E-mail:shristichetri18@gmail.com
Article Information: Submission: 11/07/2022; Accepted: 10/10/2022; Published: 14/10/2022
Copyright: © 2022 Chetri S. This is an open access article distributed under the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The study was taken up with the objective of development of food products low in sodium to find out their acceptability, nutritive value, proximate
composition and mineral content of most acceptable low sodium products. Five recipes in total were evolved. Sensory evaluations of these recipes were done
by selected panel of 10 judges based on a 9-Point Hedonic Scale. Product low in sodium content were being developed, namely Sunflower seed laddoo,
Flex Seed laddoo, Chia seed laddoo, Sesame seed laddoo, and Pumpkin seed laddoo. These were standardised in the laboratory after several trials. Result
showed that among the low sodium product. Sunflower seed laddoo and Chia seed laddoo were highly acceptable as they scored 8 and 8.4 respectively.