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Amir Hosseinvand
Iran
Publications
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Abstract
Sensory Evaluation of four pepper soup dishes prepared with four varieties of protein sources using itsekiri peper soup spices
Author(s): 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. .. View more»