Sensory Quality Evaluation of Papads:Quality Profile Technique and Development of a Composite Scoring Scale

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Authors

  • V. S. Govindarajan
     Central Food Technological Research Institute, Mysore-2 A ,IN
  • S. Dhanaraj
     Central Food Technological Research Institute, Mysore-2 A ,IN
  • Lalitha Subramanyam
     Central Food Technological Research Institute, Mysore-2 A ,IN
  • B. N. Sastri
     Central Food Technological Research Institute, Mysore-2 A ,IN

Abstract

Papads, like pickles, enjoy wide popularity among the traditional foods of India and are consumed throughout the country by large sections of the people. They are served in hotels and restaurants with lunch and/or dinner; they are also popular with the defence forces. Formerly, papad-making was a house-hold occupation for women folk.

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Published

1971-09-01

How to Cite

Govindarajan, V. S., Dhanaraj, S., Subramanyam, L., & Sastri, B. N. (1971). Sensory Quality Evaluation of Papads:Quality Profile Technique and Development of a Composite Scoring Scale. The Indian Journal of Nutrition and Dietetics, 8(5), 249–259. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/11313

Issue

Volume 8, Issue 5, September 1971

Section

Original Articles

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