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STUDIES ON APPLICATION OF MICROWAVE TREATMENT FOR JAGGERY & ITS CONSUMER ACCEPTANCE
ISSN: 2277 - 7601
Publisher: author
STUDIES ON APPLICATION OF MICROWAVE TREATMENT FOR JAGGERY & ITS CONSUMER ACCEPTANCE
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 2
Article Operation Score: 2
Article Articles Score: 3
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Ka More
International Journal Address (IAA):
IAA.ZONE/2277384967601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
In the current work the sensory examination of microwave-treated jaggery cubes is done to check the effect of microwave on the sensory profile ofjaggery. The microwave treatment of jaggery cubes to reduce the microbial load has no effect on the sensory profile of jaggery cubes. The treatedcubes were examined by a panel of 305 sensory members and the results obtained were interesting. The treated sample scored higher in terms oftaste, texture, appearance, taste, and flavor as compared with the untreated sample. The treated sample scores were 4.05
