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

Four supplment mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing ro asting and malting techniques. Malting used in the formation of the su pplements reduced significantly hot paste viscosity of all the four su pplements and increased their nutrient density per unit volume. The or ganoleptic trials conducted on rural mothers revealed that taste, text ure, colour, aroma, appearance and overall acceptability of all the fo ur supplements were found to be excellent with mean overall acceptabil ity. Children did not develop any GIT disorders after consuming the pr oducts. Trained panelists found all the four supplements acceptable as indicated by a nine point hedonic scale.