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Effect of drying temperatures and slice sizes on organoleptic characters of dried okra
International Journal of Chemical Studies · 2018 · Vol. 6(1) · pp. 1432–1434
Abstract
An experiment was conducted to see the effect of drying temperature and slice size on Organoleptic characters of drying okra was conducted at Department of Plant Breeding and Genetics, K.N.K College of Horticulture Mandsaur, RVSKVV Gwalior during March 2008 to last May 2008. The Organoleptic characters under sensory evaluation, maximum score for colour (8.08), aroma (8.04), taste (7.16) and texture (7.06) were observed in drying temperature 60oC (T2) x 2 cm slice size (S2).
Agricultural Practices and Plant GeneticsAgricultural Science and FertilizationOrganolepticAromaTasteFood scienceTexture (cosmology)MathematicsHorticultureFlavourChemistryMaterials science
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