Vol. 10, Issue 8, Part C (2024)

The study was undertaken “To develop the product enrich in natural protein for athletic runners & adaptive fitness person by performing sensory analysis with K.A.P method to know its acceptibility”. It aimed to developed the different recipes enriched in natural sources of protein using standardization method & to know their acceptance level. The various developed products were Cracker Bar, Soya Oats Muffin, Soya Chickpea Cookies, Soya Almond Brownie, Soya Sesame Dry Cake, Soya Quinoa Pizza, Bottle Gourd & Quinoa Pizza Sauce, Sprouted Yogurt Smoothie respectively. Nutritive Value & cost calculation were evaluated to make awareness regarding the natural sources of protein and the benefits of the natural protein by developing various recipes enriched in natural protein.

The method used for evaluating the recipes were 9-point Hedonic Scale Method Sensory Evaluation of the prepared products were done by the overall acceptability of the prepared products.

After the evaluation of the questionnaires data, it was observed that artificial sources of protein were more preferred by the subjects as compared to natural source of protein due to lack of knowledge regarding the side effects of steroids.