Sensory evaluation and nutritional composition of mushroom Papad and Badi

Abstract

A study became performed to evaluate the exceptional of two mushroom cost-brought products— Mushroom badiand Pickle became done that KVK Bilaspur throughout 2023-24. The sensory assessment and acceptability of the 2 recipes with recognize to appearance, shade, aroma, flavor, texture have been conducted via 10 panel of judges the use of hedonic scoring approach. The consequences discovered that each the goods have been equally suitable when the mild acceptability become in comparison 66. Sixty six % but when the high acceptability became as compared, Mushroom Pickle had been more preferred 40.00% than Mushroom Badi 26.66.