Vol. 6, Issue 1 (2018)
Effect of drying temperatures and slice sizes on organoleptic characters of dried okra
Author(s): Neel Kamal Pandre, PK Nema, SS Rathore and SS Kushwaha
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).
Pages: 1432-1434 | 623 Views 42 Downloads
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How to cite this article:
Neel Kamal Pandre, PK Nema, SS Rathore, SS Kushwaha. Effect of drying temperatures and slice sizes on organoleptic characters of dried okra. Int J Chem Stud 2018;6(1):1432-1434.
