Effect of Substitution of Selected Tribal Crops of Himachal Pradesh on The Sensory Acceptance and Chemical Composition of Churros

Abstract

The research was conducted to develop healthy Churros, a traditional recipe of Spain by utilizing selected tribal crops of Himachal Pradesh namely-Proso millet (Panicum miliaceum) Field Pea (Pisum sativum var. arvense) and Hull-less barley (Hordeum vulgare L). These crops are rich sources of protein, β-glucan, complex carbohydrate, vitamins and minerals. The product was developed by using these crops and evaluated subjectively and objectively as well. The sensory evaluation was done with 15 panel members using Nine Point Hedonic Scale. The result shows that the developed product was assessed highly acceptable by the consumers. The overall acceptability was found in the range of 7.48 to 7.79. Churros prepared with 100 per cent barley flour (CH₃) bagged maximum acceptance i.e. 7.79 followed by CH₀ 7.77 (100 % refined wheat flour), CH₂ 7.59 (100 % proso millet flour) and CH₁ 7.48 (100 % field pea flour) respectively. The moisture, ash, crude protein, fat, crude fiber, carbohydrate and energy content of developed product was found in the range of 2.51 to 3.90 per cent , 0.82 to 1.68 per cent, 10.01 to 17.77 per cent, 19.41 to 32.39 per cent, 0.36 to 4.28 per cent, 50.45 to 57.40 per cent and 463.94 to 542.67 kcal/100 g, respectively.