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The study was carried out to explore the effects of ultraviolet irradiations, gamma irradiations and hot water treatment on the sensory attributes (taste, skin color, flavor, flesh color, aroma and acceptability) of black and white Chaunsa varieties of mango. Gamma irradiations at a dosage of 0.5 KiloGray (KGy) and 1 KGy were very much effective in retaining the color, taste and flavor of the mango fruits. Maximum skin color of 7.42 was maintained by 0.5KGy treated white Chaunsa; while, a maximum skin color of 6.28 was maintained by 1KGy treated black Chaunsa. Furthermore, maximum flesh color of 7.58 was maintained by 1KGy treated white Chaunsa; while, 6.46 was maintained by hot water treated black Chaunsa. Moreover, the hot water treatment was also found to be effective in retaining the taste (7.09) of white Chaunsa variety of mango. Both hot water treatment and gamma irradiations also retained better texture of both the mango varieties. Ultraviolet irradiations were less effective in maintaining the sensory attributes of mango varieties. However, throughout the storage a small amount of loss was noticed in the sensory attributes of mango fruit. Hence, gamma irradiations and hot water treatment can be effectively used commercially to enhance the storage life of black and white Chaunsa varieties of mango. [ABSTRACT FROM AUTHOR]

Roasted flax seed is a good source of protein that can be blended with wheat flour for the development of protein enriched cookies. Protein quality is a huge issue in developing countries along with the nutritional deficiency in people. Flax seed possess great nutritional benefits and can also be used as part of functional food hence, making it a valuable addition to cereal based products. This study envisages the use of roasted flax seed flour at levels of 5 to 40% and is also compared with control cookies. Various physiochemical and sensory parameters like moisture, ash, fat, fiber and protein contents increased in the prepared cookies with increasing levels of roasted flaxseed in cookies. Although sensory parameters remain acceptable at all levels of replacement but little decline in all sensory parameters was evident with the increase in levels of roasted flax. Linear dendrogram indicated three distinct region of treatments in which 5% and 10% level were more close to control samples but varied at higher levels of flax incorporation. Significant effect of treatment levels was observed on physiochemical and organoleptic parameters. Results indicated that the cookies prepared with 5 to 15% roasted flaxseed possessed better chemical and organoleptic parameters. [ABSTRACT FROM AUTHOR]