Sensory Acceptance of Malted and Un-Malted Barley Pretzels in South Punjab Sector of Pakistan

Barley (Hordeum vulgare) is a cereal crop, that belongs to the grass family. It used as food source in some cultures well. The current research was planned check sensory acceptance of malted barley confection “pretzels”, which are not native Pakistan. Purposely, procured from local market Multan, Pakistan by considering quality traits account i.e., colour, length, width, and thousand kernel weight. cleaned subjected malting till seed germination for up 4 days. After process germination, fried drier at 65 ℃ 16 hours followed flour development. colour value un-malted l, a, b were 54.23, 1.91, 11.21 whilst presented 53.52, 0.86, 11.03, respectively same traits. Afterwards, pretzels prepared following standard recipe planning various treatments T0 (100% wheat flour), T1 (80% flour, 20% T2 (60% 40% T3 (40% 60% T4 T5 flour) T6 flour). products evaluation trained judges panel different intervals during storage (0, 7th, 14th day) 9-point hedonic scale aroma, texture, overall acceptability. barley-based 5.64±0.19 (T3) showed maximum aroma whereas, 5.87±0.11 (T5) treatment plan on day. In case appreciated 0day securing 6.49±0.16. As far acceptability concerned, 7.57±0.36 0th day with slight decline 5.42±0.29 treatment.