摘要：This study was conducted to develop standardized mixed composite foods for assessing consumer acceptance and for achieving optimal accuracy in nutrient estimation of Pakistani meals. Since, it was a pilot study only two composite foods Dal maash (Phaseolus Radiata) and Tori Bujia (Luffa Segyptice) were selected. Nine recipes were selected from a recipe pool. Three different recipes for each composite food were prepared and evaluated by the Preference Evaluators (PE) for consumer acceptability. The composite food with the Highest Preference Score (HPS) was selected and subjected to the process of standardization. Both the mixed/composite foods were prepared and assessed on nine point Hedonic scale for consumer acceptability by sensory evaluation . Standardized recipes of both Dal maash and Tori Bhujia scored highest points with mean values ranging from 8.0-8.8 for three attributes of sensory evaluation taste, texture and color with LSD = 0.30. The Nutritional assessment of the two standardized composite foods was calculated using Pakistani Food Tables (2001) and values were compared with the values of food items (cooked or raw) given the national food tables. The study concluded that nutritional composition of standardized composite food (Tory Bujia) differed remarkably from those presented as raw edible food part reflected in the Pakistani Food Composition Tables as the recipes are either not included in these food tables or have limitation for not being standardized.
