Organoleptic evaluation of dried Colocasia leaves incorporated in Palak pakore and Kachori

“Arbi leaves”, (also known as Taro) in its dry form has been known as a good source of Calcium. Scientifically known as Colocasia esculenta and belongs to Araceae. The present study was conducted on “organoleptic evaluation of dried Colocasia leaves incorporated in Palak Pakore and Kachori”. In the present study dried Colocasia leaves was incorporated in different ratios in Kachori (5%, 7% and 10%) and Palak Pakore (5%, 7% and 10%). A panel of 12 members was selected through Triangle Test for evaluation of the incorporated recipes. 9 Point Hedonic Rating Scale and Composite Scoring test was used for evaluation. Mean score, S.D, and p-value of t were used for statistical analysis of the scores of acceptability trials of all recipes. On the basis of scores two most acceptable recipes of kachori and palak pakore (5% dried colocasia leaves incorporated) from all the samples were selected and their nutritive value was calculated. The nutrient calculation showed a good increase in calcium with the incorporation of dried colocasia leaves as compared to standard recipe. On the basis of scores 5% dried colocasia leaves incorporated Kachori was most acceptable. It was concluded that dried colocasia leaves could be successfully incorporated in recipes as it is a very good source of calcium and could be very beneficial for women having calcium deficiency.