Vol. 13, Issue 6 (2024)

Author(s):
Manisha Choudhary, NC Banjara, BS Rajput and Savita Aditya

Abstract:
Sensory evaluation concept is closely related to human response because sensory test methods are usually done with the use of eyes, tongue, nose, ears, and skin. Through these five senses, we are able to assess the sensory attributes of products such as color, appearance, size, taste, and texture. Thus, it is only fair to use a tool to evaluate product characteristics and consumer acceptance via human sense. Krishi Vigyan Kendra Raigarh (C.G.) conducted an On Farm Trail on “Sensory evaluation of rhizome turmeric pickle” in the last three years, 2021, 2022 and 2023. The study aimed to formulate a rhizome turmeric-pickled product, in which mustard oil, vinegar, lemon, and salt were used as preservatives. The products have been evaluated for sensory attributes, i.e., color, flavor, texture, taste, and overall acceptability. The MOVS-formulated pickles were found to be excellent and received higher mean scores of 8.0, 9.0, and 8.4 for color, flavor, and overall acceptability.