Development and Sensory Evaluation of Ragi-coca Powder-Jaggery Based Energy ball crunch: A Nutritious Snack Option

Abstract

One of the most well-liked traditional and healthful dishes in India is ragi balls. Ragi balls were created by combining ragi, jaggery, mixed seed, and coco powder in various ways. For the investigation, a total of four sample variants were created: the control sample, sample A, sample B, and sample C. Balls took between thirty and fifty minutes to prepare. The control sample and all four modifications were subjected to sensory evaluation in order to determine which mixtures from each sample were most acceptable. Nutritional and chemical characteristics were assessed for both the control sample and the whole sample. In addition to having a larger percentage of nutritious qualities than the other sample, sample B was approved. Sample B of ragi balls' nutritional value had a moisture content of 9.1%, fat content of 10.1%, protein content of 10.5%, carbohydrate content of 67.6%, ash content of 1.3%, and an energy value of 408.9 Kcal/100gm. Sample B demonstrated that spherical balls were preferred on scale and had more crunch than flattened balls.