| dc.description.abstract | The study aims to address the prevailing nutritional deficiencies in society by
formulating micronutrients and bioactive compounds rich malted drink while
replacing palm oil, the most common fat source of commercially available malted
drinks with an underutilized seed. For the formulation of the malted drink,
Soybean (Glycine max) flour, malted green gram (Vigna radiata) flour, Watermelon
seed (Citrullus lanatus) flour, and Ginger (Zingiber officinale) powder were
selected as the major ingredients. An appropriate experimental design was
selected for the product formulation and the best formulation among the
formulated samples was screened out through three sensory evaluation sessions.
In each session, the sensorial acceptance of the samples was evaluated by a semitrained
panel with 30 members, in terms of appearance, aroma, taste, mouthfeel,
and overall acceptability, under a five-point hedonic scale. for the evaluation of
responses, Friedman and Wilcoxon test statistics along with radar diagrammes
were analyzed by, IBM SPSS 25 statistical software. The selected experimental
design for the product formulation was Taguchi’s L8 Orthogonal array. Eight
malted drink powder samples were formulated according to it. There was a
significant difference among the eight formulations in terms of all the sensory
attributes at a 95% confidence interval. The formulation which was incorporated
with 52.17% of Soybean flour, 26.00% of malted green gram flour, 17.39% of
Watermelon seed flour, and 4.34% of Ginger powder, obtained the highest mean
rank in terms of all the sensory attributes. Thus, it acquired the highest sensorial
acceptance, and it could be screened as the best formulation among all eight
malted drink samples. | en_US |
