Abstract

                                Veldt grape called Pirandai in Tamil, is a succulent herbal plant, belonging to the family, Vitaceae. Various active principles are present in it and are used to treat different ailments. The raw form of stems cannot be stored for a long time and is also not available in all vegetable markets throughout the year. Hence this study initially focused on developing dehydrated nutri powder as a base material and adding other ingredients so as to get three products viz., veldt grape idly powder, veldt grape dhal powder and veldt grape soup mix. The study organoleptic evaluation showed that among the three products, veldt grape soup mix recorded the highest score values for the sensory attributes viz., texture, flavour, taste and overall acceptance which was followed by veldt grape idly powder and veldt grape dhal powder.

Key words : Veldt Grape, Ailments, Nutri powder, Acceptance