article Open Access
Consumer acceptability based on sensory evaluation of flavoured kand namkeen
International Journal of Research in Agronomy · 2025 · Vol. 8(12S) · pp. 365–368
Abstract
This study evaluated the sensory attributes of eleven flavoured Kand Namkeen treatments, focusing on flavour, texture, aroma and overall acceptability. The treatments T₆ and T₉ achieved the highest scores, demonstrating strong consumer preference and potential for commercial acceptance.
Sensory Analysis and Statistical MethodsFood Science and Nutritional StudiesPostharvest Quality and Shelf Life ManagementSensory systemPreferenceTasteSensory analysisPerceptionAroma
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
46%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.