In ancient times man was consuming row foods. With the search of fire he started cooking foods. As the time passed with the evolution of modern technology various kinds of processed foods are now available. In general, Gujarati food pattern is almost a balanced food. Presently, nutritive values of foods are generally derived from food tables, which are based on raw foods. It has been established that there is a definite loss of nutritive values especially vitamins and minerals due to cooking procedures. This study contained of a survey work of various food preparations daily consumed by various families residing in Saurashtra. This will highlight the food pattern of this region. A standard recipe was derived for all food preparations of people of Saurashtra region based on the results of the survey, which then was prepared in laboratory and analysed for different nutrient contents. Recipes which were commonly included in Gujrati sweets. It can be revealed from Table 1 that, Shira contains good amount of moisture compare to other cereal products of sweets. Protein was found to be considerably high in Gol papdi compare to Laddu because in Gol papdi Jaggery was used and in Laddu there was used a powder sugar. Fat content of Laddu and Gol papdi is very much high and contains low fat. Carbohydrates content of comparatively high because there is low fat content. Because of the high fat content of Laddu and Gol papdi these products were found to be high in energy level compare to other products. Carotene level was also found high in Laddu and comparative to Gol papdi and Shira because there was use of both (oil and Ghee) in Laddu and Gol papdi because there was use of Jaggery and was lowest in Semolina Shira because semolina contents low Iron compare to wheat. Ash was found to be highest in Gol papdi and lowest in Semolina Shira.

The present investigation was carried out to examine the effect of Hibiscus sabdariffa Calyx extract on the physico-chemical properties, sensory attributes, texture and microbial analysis of L. casei incorporated in probiotic yoghurt after manufacture and during storage. Incorporation of Hibiscus sabdariffa Calyx extract into the probiotic yoghurt resulted into decrease in coagulation time by 25 min. The pH ranged from 4.39 to 4.59, TA 0.81 to 1.14%, moisture 3.05 to 3.37 g%, syneresis 18.85 to 24.90 mL/50 g of sample, % inhibition 12.32 to 59.43, TS 21.27 to 24.90 g% and beta-galactosidase activity 1.041 to 3.277. The protein content ranged between 4.11 and 4.14 g% while the fat content ranged between 3.43 and 3.49 g%. No major changes in sensory evaluation were observed on the day of manufacture and during storage for 7 days. Sabdariffa added yoghurt showed a higher score in almost all sensory attributes. Microbial analysis showed a total plate count ranging from 1.8 x 10(4) to 1.85 x 10(7) cfu mL(-1). Yeast and mold counts were negligible in the Sabdariffa yoghurts. Thus the study concludes that incorporation of Hibiscus sabdariffa extract in yoghurt improved the total antioxidant property, organoleptic qualities and decreased the exudation of whey proteins (Syneresis). Thus, Hibiscus sabdariffa Calyces has beneficial influence on the quality of L. casei incorporated probiotic yoghurt.