Vol. 8, Issue 10, Part S (2024)
Preparation of tamarind sauce from different genotypes
Author(s):
Pranjali G Laharia, UA Raut, Rutuja N Deshmukh, Swaroop Rodge and SD Wandhare
Abstract:
A study was conducted on tamarind to evaluate tamarind sauce prepared from different genotypes at the “Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra” during the year 2022–23, wherein fourteen different genotypes were collected and sauce was prepared from them, and sensory acceptability was evaluated. Acceptability was evaluated using hedonic categorization on a 9-point scale. The results were recorded, and it was found that genotype AKCHT-11 had the highest overall acceptance score based on color, flavor, taste, and consistency.
Pages: 1441-1444 | 59 Views 22 Downloads
How to cite this article:
Pranjali G Laharia, UA Raut, Rutuja N Deshmukh, Swaroop Rodge and SD Wandhare. Preparation of tamarind sauce from different genotypes. Int. J. Adv. Biochem. Res. 2024;8(10):1441-1444. DOI: 10.33545/26174693.2024.v8.i10s.2776
