Abstract

Asparagus officinalis is consumed, owing to its richness of vitamins and minerals. Irrespective of its health benefits, Asparagus it is not widely used. The primary reason behind this is that, it is a highly perishable product. This study aimed at developing a Novel product and its organoleptic analysis in order to increase the shelf life of asparagus using age old and traditional method of food preservation. Acceptability of the product was analysed with semi trained panel of evaluators.

Keywords: Asparagus officinalis; Organoleptic Analysis; Novel Product Development; Sensory Evaluation

References

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Citation

Citation: Jyoti D Vora and Rucha Khadke. “Novel Product Development and Organoleptic Analysis Using Asparagus (Asparagus officinalis) Stems". Acta Scientific Nutritional Health 5.11 (2021): 85-87.

Copyright

Copyright: © 2021 Jyoti D Vora and Rucha Khadke. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.