Sensory evaluation of products prepared using tomato, cabbage and brinjal grown under normal and sodic condition treated with gypsum and FYM.

摘要

The present study was conducted to develop various products using tomato, cabbage and brinjal grown under soil irrigated with canal water (control) and soil irrigated with sodic water having RSC (Residual Sodium Carbonate) 11.5 meq/l, treated with gypsum and FYM i. e. (G₁F₂): 50% neutralization of RSC with gypsum in addition of 201 FYM/ha and (G₂F₂): 100% neutralization of RSC with gypsum in addition of 20 t FYM/ha. Tomato powder, tomato soup, tomato ketchup, cabbage powder, sauerkraut, cabbage-peas vegetable, brinjal pakora, bhartha and brinjal-potato vegetable were developed using these vegetables. Sensory evaluation was done by a panel of 10 judges. The judges scored the quality characters (colour, aroma, taste, texture, appearance and overall acceptability) of each product on a nine-point hedonic rating scale. The mean score of five or above was considered acceptable for each quality character. All the products developed using vegetables grown under soil irrigated with sodic water treated with gypsum and farm yard manure were found equally acceptable as the products prepared using vegetables grown under soil irrigated with canal water. All the products were rated as liked moderately to liked very much in terms of various sensory attributes. Application of gypsum and farm yard manure may be a good amendment under sodic condition in maintaining good quality of vegetables.