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Fig. 2 RC spread
Fig. 3 DC spread
Fig. 4 RRC spread
DC spread does not form the smooth paste-like structure whereas RDC spread form
a little closure to smooth paste-like structure. RRC spread forms the exact smooth
paste-like structure. All the formulations were subjected to sensory evaluation among
10 research scholar of SOCSAT lab. The most liked spread was subjected to proximate
composition.
3.3 Sensory Evaluation
Consumers are attracted by the positive attributes of food products. So, for the best
quality products, sensory evaluation is a major criterion for judging the acceptability
of it. Sensory quality is a combination of all the senses of perception applied for