ACCEPTABILITY AND VISCOSITY OF LOW-COST HOME PROCESSED SUPPLEMENTARY FOODS DEVELOPED FOR PRESCHOOL-CHILDREN

Four supplement mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing r oasting and malting techniques. Malting used in the formation of the s upplements reduced significantly hot paste viscosity of all the four s upplements and increased their nutrient density per unit volume. The r esults of organoleptic trials conducted on rural mothers revealed that taste, texture, colour, aroma, appearance and overall acceptability o f all the four supplements were excellent with mean scores of overall acceptability (9.77, 9.33, 9.11 and 8.75) for supplements I, II, III a nd IV, respectively. Children did not develop any GIT disorders after consuming the products. Trained panelists found all the four supplemen ts acceptable as indicated by Nine point hedonic scale.