Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part B
Sensory analysis of newly developed chips prepared from wheat flour and dates powder
Author(s): Moumita Barik
Abstract: This study examines the sensory characteristics of recently created chips made from a mixture of dates powder and wheat flour. The purpose of the study is to determine whether it is feasible to use dates powder as an ingredient in snack food products, with an emphasis on improving the product\'s sensory appeal and nutritional content. A sensory study was done to evaluate the flavour, texture, scent, and general acceptance of the chips. The findings show that adding dates powder to the chips improves their sensory qualities and gives them a distinct flavour profile and appealing texture. The development of novel snack foods with enhanced nutritional value and consumer acceptance is aided by this research.
Pages: 78-79 | Views: 40 | Downloads: 19
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How to cite this article:
Moumita Barik. Sensory analysis of newly developed chips prepared from wheat flour and dates powder. J Curr Res Food Sci 2024;5(1):78-79.
