Development of low fat substitute of Dhal Makhani for canning

Six recipes of Dhal Makhani including the commercial one prepared and analysed for physico-chemical parameters of quality. A low fat and low calorie recipe of canned curried Dhal Makhani was developed on the basis of sensory evaluation by a panel of eight semi trained judges on a nine point hedonic scale for their sensory acceptability and processing suitability for canning purpose. Two mash cultivars UG-414and UG-218 were analysed for their suitability as a canned Dhal Makhani curried by following the best selected recipe. UG- 414 was liked better in it's flavour than the UG-218 during storage, however significant difference was not found in the taste, texture and appearance of Dhal Makhani prepared from both the cultivars. Even storage had no significant effect on the sensory quality of dhal of both the varieties.