• Yuvraj S.K.
• Ghodke S.V
• Uttarwar V.V.

Pretzel is a type of baked bread product made from dough most commonly shaped into a twisted knot. Pretzels are divided in to soft and hard pretzels. Pretzels originated in Europe, possibly among monks in the Early Middle Ages. The traditional pretzel shape is a distinctive non-symmetrical form, with the ends of a long strip of dough intertwined and then twisted back in to itself in a certain way. Salt is most common seasoning for pretzels. Pretzel triangles are made from replacing 2.5% and 1.5% of refined wheat flour by soya flour and flaxseed flour respectively. It is low cost and high nutrition based product. The chemical analysis revealed that pretzel triangles enriched with soya flour and flaxseed flour makes important contribution to protein, carbohydrate, fiber, etc. The percent carbohydrate, protein, fat found in pretzel triangles was 66, 9.62, 19.2 percent respectively. The resultant pretzels were evaluated for its sensory quality on 9 point hedonic scale to decide best quality.

Bakery products, pretzels, Sensory Evaluation, Physical-Chemical Properties.

"STUDIES ON RECIPE STANDARDIZATION AND ORGANOLEPTIC EVALUATION OF PRETZEL TRIANGLE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.17-21, May-2019, Available :http://www.jetir.org/papers/JETIRBL06003.pdf

"STUDIES ON RECIPE STANDARDIZATION AND ORGANOLEPTIC EVALUATION OF PRETZEL TRIANGLE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp17-21, May-2019, Available at : http://www.jetir.org/papers/JETIRBL06003.pdf