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Vol. 10, Special Issue 1 (2021)

Studies on sensory analysis of black pepper powder incoprporated paneer

Author(s):
PD Sarnaik, AP Deshmukh, AG Sarnaik, NS Kamble and HJ Madavi
Abstract:
The Study was conducted on the topic “Studies on Effect of Black Pepper on Quality of Paneer.” The different levels of black pepper 0.25, 0.50 and 0.75 per cent were tried in paneer. The product obtained for organoleptic evaluation by panel of judges. It was observed that colour and appearance scores for the treatments T1, T2, T3 and T4 were 7.13, 7.75, 8.63 and 7.06, respectively. Flavour score was T1, T2, T3 and T4 treatments were 6.69, 7.56, 8.56 and 7.75, respectively. Taste was T1, T2, T3 and T4 treatments were 6.69, 7.56, 8.56 and 7.75, respectively. It was observed that the overall overall acceptability score for sensory was 6.90, 7.53, 8.31 and 7.28, respectively. It was clear that the level of 0.50 black pepper have highest overall acceptability.
Pages: 140-142  |  520 Views  167 Downloads
How to cite this article:
PD Sarnaik, AP Deshmukh, AG Sarnaik, NS Kamble and HJ Madavi. Studies on sensory analysis of black pepper powder incoprporated paneer. The Pharma Innovation Journal. 2021; 10(1S): 140-142.

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