Sensory quality evaluation of papads: quality profile technique and development of a composite scoring scale.

Govindarajan, V. S. and Dhanaraj, S. and Subramanyam, L. and Sastri, B. N. (1971) Sensory quality evaluation of papads: quality profile technique and development of a composite scoring scale. Indian Journal of Nutrition and Dietetics, 8 (5). 249-259, 8 ref..

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Abstract

The training and testing of panels and the development of a composite scoring scale for evaluation of raw and fried papads (an Indian snack food) are described. In the 2 page appendix descriptive quality characteristics, grades and scores for raw and fried, boldly speckled, and individual or mixed spice papads, are tabulated.

Item Type:	Article
Uncontrolled Keywords:	ORGANOLEPTIC-PROPERTIES; Sensory evaluation of papads; BAKERY-PRODUCTS
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Sep 2014 09:46
Last Modified:	24 Sep 2014 09:46
URI:	http://ir.cftri.res.in/id/eprint/7257

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