జర్నల్ ఆఫ్ న్యూట్రిషనల్ డిజార్డర్స్ & థెరపీ

నైరూప్య

Sensory Evaluation of four pepper soup dishes prepared with four varieties of protein sources using itsekiri peper soup spices

Amir Hosseinvand

Four types of protein sources were used in the preparation of pepper soup dishes using Itsekiri pepper soup spices produced by the researchers. The protein sources used for the pepper soup dishes were: 1  cow-leg, 2 goat meat, 3 fresh fish and 4 dry stock fish. These four samples of pepper soup dishes were coded CP, SP, FP and IP respectively. Sensory evaluation of the four pepper soup dishes was done using 40 trained panelists based on five parameters which are: taste, aroma, appearance, visual texture and general acceptability.