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Vol. 12, Issue 1 (2023)

Sensory analysis of nutribar incorporated with legumes

Author(s):
Swati Shukla, Sandeep G M Prasad, John David and Manisha Prasad
Abstract:
The goal of the current study project was to create nutribars that contained varied amounts of legumes. to assess the sensory qualities of nutribar that contains beans. According to sensory study, the control (T0) has an average rating (general acceptability) of 6.80. The therapy combination (T8) & (T0) has the best and lowest levels of overall acceptability (colour, flavour, appearance and body texture) quality compared to the other treatments, respectively. Because of treatments and replication, the ANOVA table up top shows that the F. Cal. Value is greater than the F. Tab. value at a 5% level of significance on each d.f. Additionally, the aforementioned table shows a significant difference (p≤0.05) between various therapies.
Pages: 2924-2927  |  215 Views  144 Downloads


The Pharma Innovation Journal
How to cite this article:
Swati Shukla, Sandeep G M Prasad, John David, Manisha Prasad. Sensory analysis of nutribar incorporated with legumes. Pharma Innovation 2023;12(1):2924-2927.

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