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VOL. 10, ISSUE 5 (2025)
Impact of flavour additions on organoleptic properties of tapioca chips
Authors
Parth Naval Hatiskar, Dr. Pradnya S Gudadhe, Vishal Jagdish Kelaskar, Shephali Satish Surve
Abstract
This study evaluated the sensory
characteristics of flavoured tapioca chips developed as a value-added snack
product. Sensory analysis by trained panelists revealed that the addition of flavouring
agents significantly improved key attributes such as flavour and crispiness,
resulting in high overall acceptability. The findings highlight the potential
of flavoured tapioca chips as a promising snack with enhanced sensory appeal.
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Pages:1-3
How to cite this article:
Parth Naval Hatiskar, Dr. Pradnya S Gudadhe, Vishal Jagdish Kelaskar, Shephali Satish Surve "Impact of flavour additions on organoleptic properties of tapioca chips". International Journal of Food Science and Nutrition, Vol 10, Issue 5, 2025, Pages 1-3
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