DEVELOPMENT AND SENSORY EVALUATION OF “URAD KASAR (SWEET DESSERT)”: RESEARCH ARTICLE
Shraddha Sukumar Jadhav*, Prof. Dr. Abhijit Joshi and Asst. Prof. Manoja Joshi
ABSTRACT
Ingredients. To evaluate and rediscover recipe by following the procedure stated in the Kshemkutuhal. Method: The product was prepared by taking in consideration the amount of ingredients given in the Kshemkutuhal, then the product was further carry forward to sensory analysis. Results: The product has exhibited excellent overall acceptability with respect to its appetizing nature, tangy flavor, sweet and sour taste. Conclusion: Finally it is concluded that the product has been accepted by the community and it would be really helpful for supportive benefits. The product can be carry forward for better detail analytical process.
[Full Text Article] [Certificate Download]