Study of Hygienic practices of street food vendors in ... - Shiats.edu.in

More documents

Recommendations

Info

Hena Imtiyaz and K. C. YadavTable 1. Effect of varying content of Spinach, curry, coriander and mint powderof extruded Sev at day 0 of storage.Treatment Colour Taste Aroma Flavour Texture Appearance OverallAcceptabilityT1 7.8 8.2 7.8 7.7 8.1 7.9 8.2T2 7.5 8.4 8.2 7.9 8.4 8.2 8.4T3 7.2 8.0 8.4 8.1 7.9 8.0 8.1T4 8.4 7.6 7.3 7.8 7.6 7.7 7.8T5 8.1 7.7 7.4 8.2 7.7 7.9 8.0T6 7.8 7.4 7.6 8.4 7.6 7.7 7.6T7 7.7 8.1 7.6 7.6 8.0 8.1 7.8T8 7.6 8.4 7.8 7.8 8.2 8.2 7.9T9 7.3 8.0 8.0 8.0 7.9 8.0 7.7T10 7.6 8.2 7.5 7.5 7.6 7.6 7.7T11 7.4 8.3 7.7 7.7 7.8 7.7 8.0T12 7.2 8.0 7.9 7.9 7.7 7.5 7.9LSD (P < 0.05) 0.424 0.407 0.393 0.316 0.300 0.346 0.356Aroma is an integral part of the taste and overall acceptability of the food products.The mean sensory score for aroma in which spinach powder (T 1, T 2and T 3) wasincorporated was significantly (P < 0.05) higher as compared with other formulations at0 day storage. The mean sensory score of aroma for formulations T 4, T 5, T 6, T 7, T 8, T 9,T 10, T 11and T 12had no significant difference (Table 1). At 60 days storage, the meanscore for aroma reduced considerably but the product was in acceptable range. Thesimilar trend as in case of 0 day storage was also found at 60 days storage of extrudedsev (Table 2).Flavour is the combination of taste and odour which plays an important role inrelease of saliva while mastication of food. The mean score for flavor of extruded sevindicated that formulation T 5and T 6were significantly (p < 0.05) higher in which currypowder was incorporated. The flavour score for formulation T 1, T 2, T 3, T 4, T 7, T 8, T 9,T 10, T 11and T 12had no significant difference (Table 1). At 60 days of storage the mean16
The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2sensory score for flavour reduced considerably but product was in acceptable range.Similar trend as in case of 0 day storage was also found at 60 days storage period(Table 2).Texture is perceived by sense of movement and touch. Texture and food structurewhich inextricably link the micro and macro structural composition of foods determinethe sensory perception. The quality of any food is highly dependent on its texture. Themean sensory score for texture was significantly (p < 0.05) higher for T 2and T 8formulation in which 3% spinach and coriander powder was incorporated in extrudedsev (Table 1). The texture score for formulation T 1, T 3, T 4, T 5, T 6, T 7, T 9, T 10, T 11andT 12had no significant difference. At 60 days storage the mean sensory score for texturereduced considerably but product was in acceptable range. Similar trend as in case of0 day storage was also found at 60 days storage at ambient temperature (Table 2).Table 2.Effect of varying content of Spinach, curry, coriander and mint powderof extruded Sev after 60 days of storage.Treatment Colour Taste Aroma Flavour Texture Appearance OverallAcceptabilityT1 7.3 7.6 7.3 7.0 7.5 7.4 7.6T2 7.0 7.8 7.6 7.2 7.8 7.8 7.8T3 6.8 7.6 7.8 7.3 7.1 7.5 7.5T4 7.8 7.0 6.8 7.3 6.9 7.1 7.2T5 7.5 7.2 7.0 7.5 7.0 7.3 7.4T6 7.1 6.8 7.1 7.8 6.8 7.0 7.0T7 7.2 7.6 7.1 6.8 7.4 7.6 7.1T8 7.0 7.8 7.3 7.1 7.6 7.8 7.2T9 6.8 7.6 7.4 7.3 7.2 7.5 6.9T10 7.1 7.7 6.8 6.7 7.1 6.9 7.1T11 6.8 7.8 7.1 7.0 7.2 7.2 7.3T12 6.6 7.6 7.2 7.1 6.8 7.0 7.0LSD (P ? 0.05) 0.324 0.296 0.335 0.286 0.326 0.304 0.31817
Page 1 and 2: The Allahabad Farmer Vol. LXVIII, J
Page 15: The Allahabad Farmer Vol. LXVIII, J
Page 31 and 32: Verma Rekha and Parvez RaziaINTRODU
Page 33 and 34: Verma Rekha and Parvez RaziaThe ves
Page 35 and 36: Verma Rekha and Parvez RaziaThe poo
Page 67 and 68:
The Allahabad Farmer Vol. LXVIII, J
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Neetesh Gupta, S. Saravanan and V.
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Payal Sao, J.P.Collis, S. Saravanan
Page 89 and 90:
Payal Sao, J.P.Collis, S. Saravanan
Page 91 and 92:
Aarti Shrivas, Suryendra Singh, San
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Pradeep Kumar, S.S. Sengarinvolves
Page 99 and 100:
Pradeep Kumar, S.S. SengarREFERENCE
Page 101 and 102:
Avantika Pandey, Natasha Nageswaran
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Aradhana Irene Charan, Nishant Kuma
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Apala Gupta, Prema Devi and V.P. Sa
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Sudarshan Subedi, Neena Gupta, Vari
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133:
show all

Study of Hygienic practices of street food vendors in ... - Shiats.edu.in

Create successful ePaper yourself

Delete template?

Save as template?