Consumer acceptability based on sensory evaluation of flavoured kand namkeen
Vol. 8, Special Issue 12 (2025)
Author(s)
Parth Naval Hatiskar, Pradnya S Gudadhe, Vishal Jagdish Kelaskar and Shephali Satish Surve
Abstract
This study evaluated the sensory attributes of eleven flavoured Kand Namkeen treatments, focusing on flavour, texture, aroma and overall acceptability. The treatments T₆ and T₉ achieved the highest scores, demonstrating strong consumer preference and potential for commercial acceptance.
Parth Naval Hatiskar, Pradnya S Gudadhe, Vishal Jagdish Kelaskar, Shephali Satish Surve. Consumer acceptability based on sensory evaluation of flavoured kand namkeen. Int J Res Agron 2025;8(12S):365-368. DOI: 10.33545/2618060X.2025.v8.i12Se.4439
