Organoleptic Properties of Products Made by Using Betel Leaf
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064

Downloads: 115

Research Paper | Food Science | India | Volume 6 Issue 11, November 2017

Organoleptic Properties of Products Made by Using Betel Leaf

Richa, Neetu Singh

Taste of food is one of the major attributes in judging the acceptance of food. The taste is associated with basic taste, types, of food, types of processing adopted, ingredients used, pre concept of food, age and situation, environmental condition, cultural conditions and food habits. Taste as well as test sensation with reference to food taste quality, food systems and food acceptance have been reported with the support of research finding. Though the acceptance of foods is based on sensory attributes of colour, flavour, texture, taste, appearance taste plays a predominant role in establishing the product shelf life which is a binding fastor for preserved foods. A pragmatic practical approach on taste alone is dealt in this paper.

Keywords: sensory attributes, pragmatic practical, concept of food

Edition: Volume 6 Issue 11, November 2017

Pages: 1948 - 1951

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How to Cite this Article?

Richa, Neetu Singh, "Organoleptic Properties of Products Made by Using Betel Leaf", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20178504, Volume 6 Issue 11, November 2017, 1948 - 1951

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