𝔖 Bobbio Scriptorium
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Development And Evaluation Of A Carrot Leather Snack Product

✍ Scribed by Crowe, N.L.; Dench, M.; Hironaka, J.

Book ID
122959056
Publisher
Elsevier
Year
1989
Weight
271 KB
Volume
22
Category
Article
ISSN
0315-5463

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Candy was prepared with 3 different combinations of honey and carrot by using 750Β g honey + 1,000Β g carrot (T1), 1,000Β g honey + 1,000Β g carrot (T2) and 1,250Β g honey + 1,000Β g carrot (T3). To establish the best product, sensory evaluation was done on 9-point Hedonic scale. T1 was found to be most p