SENSORY ASSESSMENT OF THE BETEL NUT IN PICKLED PRODUCT

Abstract

In our country we are known for being passionate in foods, we love to ate all old and new created foods. Most people these days are knowledgeable and adopt at producing a wide range of food items, and based on what we’ve observed, their work was becoming more well-liked by customers. This research study was about product development and the satisfaction of the costumers over pickled betel nut.The primary goal of this study was to find out how satisfied people were with it. The data utilized to assess the taste, aroma, texture, and general satisfaction of pickled products containing betel nuts. A variety of sensory analysis techniques, such as consumer preference testing and descriptive analysis, would be employed. This study used descriptive developmental research study which used quantitative techniques for gathered information from 15 respondents to assessed the satisfaction of the sensory of pickled product. This study helps to understand the sensory properties of betel nuts in pickled goods and how they impact customers’ satisfaction with this knowledge, food scientists and manufacturers can develop innovative and alluring pickled products produced with betel nuts that appeal to consumers.