Pumpkin value added products

Development of Low Cost Value Added Processed Products from Ripe Pumpkin (Cucurbita moschata) and Dissemination of Technology to the Farm Women of Himachal Pradesh

The studies conducted have shown that pumpkin fruit can be successfully utilized for the manufacture of different value added products of good nutritional quality such as candy and pickle, and instant mixes such as instant halwa mix, instant soup mix, weaning mix and cookies etc.

Pumpkin Candy

Cookies incorporated with pumpkin flour

Instant Pumpkin Soup Mix

Pumpkin Pickle

Development of low cost value added processed products from ripe pumpkin (Cucurbita moschata) and dissemination

of technology to the farm women of Himachal Pradesh

Funded byScience for Equity Empowerment and Development Division

Department of Science and Technology, New Delhi

DST No. No. SSD/WS/061/2009(Jan 2013-March 2014)

Principal Investigator Dr Anju Kumari Dhiman

Department of Food Science and TechnologyDr YS Parmar University of Horticulture and Forestry

Nauni, Solan (Himachal Pradesh) - 173230

10.C. SCIENCE & TECHNOLOGY COMPONENT: TECHNOLOGY PACKAGE DEVELOPMENT-NEW INNOVATIONS/OBSERVATIONS:

A. Quality evaluation of ripe pumpkin

Physical characteristics of ripe pumpkin: The colour of pumpkin fruits ranged from pale yellow to golden yellow and the average weight of fruit was 3295 g. The pulp recovery and seed oil recovery was found to be 64.98 and 34.98 per cent, respectively.

Chemical characteristics of ripe pumpkin: The fruit possesses various nutritional components such as protein, ascorbic acid, β-carotene, fibre, pectin, minerals etc. (Table 11 & 12).

Table 11. Chemical characteristics of ripe pumpkin, seeds and flour

Characteristics PumpkinMean + S.E

Pumpkin seed kernelsMean + S.E

Pumpkin FlourMean + S.E

Moisture (%) 88+ 1.15 5.2 + 0.0577 6.28 + 0.049Ash (%) 0.54+ 0.15 4.55 + 0.04 4.61 + 0.2577Fat (%) 0.46+ 0.029 48.13+ 0.57 1.5+ 0.049Protein (%) 4.08+ 0.154 35.22 + 0.25 6.12 + 0.101Acidity (%) 0.064+ 0.001 0.096 + 0.0037 1.03+ 0.011pH 4.4+ 0.05 6.73+ 0.05 6.04+ 0.003

TSS (0B) 8.3 + 0.05 8 + 0.176 50.4 + 0.317Total sugar (%) 3.76+ 0.01 1.25+ 0.005 21.48+ 0.795Reducing sugar (%) 1.83+ 0.01 0.21+ 0.0145 41.09+ 0.297β-carotene (mg/100g) 15.27+0.577 8.94+1.15 18.13 + 0.577Ascorbic acid (mg/100g) 14.49+ 0.318 14.60+ 0.11 10.27+ 0.702Pectin (%) 1.018+0.003 -Fibre (%) 0.62 + 0.011 0.95+ 0.011 2.96 + 0.002

Table 12. Mineral analysis of ripe pumpkin, seeds and flour (g/kg) Element Pumpkin (Mean+ S.E) Seed kernels (Mean+ S.E) Flour (Mean+ S.E)

Calcium (Ca) 0.038 + 0.0005 0.0149 + 0.086 0.438+ 0.252Potassium (K) 0.789 + 0.16 4.3+ 0.216 11.142+ 0.142Sodium (Na) 0.007 + 0.0008 0.061 + 0.0163 0.0752+ 0.007Copper (Cu) 0.152 + 0.0006 0.950+ 0.0013 1.706 + 0.1011Iron (Fe) 2.2 + 0.787 1.676 + 0.462 10.242 + 0.27Magnesium(mg) 0.099 + 0.137 2.385 + 0.122 1.163+ 0.413Manganese (Mn) 0.307+ 0.0244 3.277 + 0.0523 2.925 + 0.023

Selenium (Se) 0.071 + 0.021 0.533 + 0.08 0.559 + 0.053

B. Development and standardization of value added productsi) Preparation of pumpkin cubes to be used for making pickle and candy:

Standardization of pre-treatments for retaining the colour and texture of pumpkin cubes: Among different treatments, steam blanching for 4 min followed by dipping of cube in 1.5 per cent concentration of citric acid for 20 minutes was found to be the best. The standardization of recipe and method of preparation of pickle and candy is in progress.

ii) Preparation of pumpkin flour/powder to be used for making instant products:

Standardization of pretreatments: The steam blanching for 4 minutes followed by dipping in 500 ppm of potassium metabisulphite (KMS) solution for 15 minutes was found to be the best for production of pumpkin flour/powder.

Supplementation of weaning mixes with pumpkin flour and pumpkin seed flour (Plate 3)1. Supplementation of weaning mixes with pumpkin flour:

Among four recipes, Recipe III (Wheat flour: milk powder: sugar powder::100:40:20) was used as a base for preparation of weaning mixes(Table 13). The data of sensory evaluation (Table 14) showed that the score for overall acceptability was highest for treatment T3 and T4 which attained an identical score of 7.88. T1 and T2 were found to be at par, while T5 and T6 received the lowest scores. Highly significant differences were observed among the treatments as far as various sensory parameters areconcerned. Based upon sensory evaluation four treatments (T1, T2, T3, T4) which received the higher scores were selected for storage studies.

Table 13. Sensory evaluation for development and standardization of recipe for preparation of weaning mix (on 9 point hedonic scale)

Recipe Colour Texture Flavour Taste Overall acceptability

Recipe 1 7.30 7.58 7.31 7.25 7.36Recipe 2 7.80 7.60 7.62 7.43 7.61Recipe 3 8.15 8.70 8.80 8.80 8.61Recipe 4 7.68 7.56 6.90 7.40 7.33

CD0.05 0.54 0.45 0.46 0.59 0.36Table 14 Sensory evaluation of standardization of recipe for preparation of weaning mix

supplemented with pumpkin flour (on 9 point hedonic scale)

Treatments Colour Texture Flavour Taste Overall acceptabilityT1 7.59 7.56 7.86 8.01 7.78T2 7.72 7.76 7.65 7.96 7.85T3 7.87 7.66 7.85 8.11 7.88T4 8.07 7.79 7.62 7.97 7.88T5 6.90 6.99 6.60 7.19 6.94T6 7.08 6.71 6.68 6.85 6.84

CD0.05 0.61 0.52 0.53 0.63 0.40

Among different treatments of weaning mixes prepared by supplementing wheat flour with pumpkin flour, T2 (90:10) received the highest scores followed by T3 (80:20), T4 (70:30) and T1 (100 %) on the basis of sensory evaluation.

2. Supplementation of weaning mixes with pumpkin seed flour: The weaning mixes of six different treatments were subjected to a panel of ten judges for

sensory evaluation and the data is presented in Table 15. The results indicated that the highest mean score was awarded to treatment T4 (8.00) followed by T1 (7.99), T3 (7.96), T2 (7.95), T5 (6.73) and T6

(6.66) for overall acceptability. Though, significant differences were observed in all the treatments for various parameters, yet T1 and T4 were found to be at par for overall acceptability. On the basis of result of sensory parameters, the treatments (T1, T2, T3, T4), which received the higher scores were selected for storage studies.Table 15. Sensory evaluation of standardization of recipe for preparation of weaning mix

supplemented with pumpkin seed flour (on 9 point hedonic scale)

Treatments

Colour Texture Flavour Taste Overall acceptability

T1 7.94 7.95 7.92 8.15 7.99T2 7.80 7.73 8.18 8.08 7.95T3 7.84 7.80 7.97 8.22 7.96T4 8.16 7.79 7.89 7.98 8.00T5 6.72 7.00 6.50 6.70 6.73T6 6.50 6.75 648 6.94 6.66

CD0.05 0.52 0.47 0.46 0.52 0.37 Storage studies of weaning mix: Four combinations for weaning mixes were selected on the basis

of sensory evaluation for further study. After three months of storage the weaning mix prepared from ingredients such as wheat flour (90 g) + pumpkin flour (10 g) + sugar powder (20 g) + milk powder (40 g).

Supplementation of cookies with pumpkin flour and pumpkin seed flour (Plate 3)

1. Supplementation of cookies with pumpkin flour:

Among four recipes, Recipe III (Wheat flour: sugar: fat: salt: sodium bicarbonate: glucose solution: distilled water:: 100:62:32:0.75:1:20:10 ) was used as a base for preparation of cookies. The cookies of six different treatments were prepared by replacing wheat flour with pumpkin flour in various proportions. The products were subjected to sensory evaluation by a panel of ten judges for the selection of treatments for further studies. The data (Table 16) pertaining to sensory evaluation of cookies clearly indicate that the highest mean score was awarded to treatment T1 (8.41) followed by T4

(7.99), T2 (7.98), T3 (7.87), T5 (7.12) and T6 (6.84) for overall acceptability. Though, significant differences were observed in all the treatments, yet T2 and T4 were found to be at par. On the basis of results of sensory parameters, the treatments (T1, T2, T3, T4) which received the higher scores were selected for storage studies.

2. Supplementation of cookies with pumpkin seed flour: The cookies were prepared by using the standard recipe. The cookies of six different treatments were prepared by replacing wheat flour with pumpkin seed flour in various proportions. Then, these were subjected to sensory evaluation by a panel of ten judges for selection of treatments for further studies and the data pertaining to the same are presented in Table 17. The data reveal that the highest

Weaning mix supplemented with pumpkin flour and packed in polyethylene bags

Weaning mix supplemented with pumpkin seed flour and packed in polyethylene bags

Cookies supplemented with pumpkin seed flour and packed in polyethylene bags

Cookies supplemented with pumpkin flour and packed in polyethylene bags

Plate 3. Weaning mix and Cookies supplemented with pumpkin and pumpkin seed flour

Table 16. Sensory evaluation standardization of recipe for preparation of cookies supplemented with pumpkin flour

Treatments

Colour Texture Flavour Taste Overall acceptability

T1 8.22 8.40 8.40 8.64 8.41T2 7.95 7.85 7.90 8.25 7.98T3 7.90 7.79 7.75 8.05 7.87T4 7.80 7.94 8.01 8.22 7.99T5 7.20 7.20 7.10 7.00 7.12T6 6.40 6.83 6.72 6.92 6.84

CD0.05 0.45 0.49 0.53 0.52 0.36

mean score was awarded to treatment T1 (8.32) followed by T3 (8.10), T2 (8.04), T4 (7.95), T5 (6.73) and T6 (6.38) for overall acceptability. Significant differences were observed in all the treatments for all the sensory parameters. On the basis of results of sensory evaluation, the treatments (T 1, T2, T3, T4) which received the higher scores were selected for storage studies. Among different treatments of cookies prepared by supplementing wheat flour with pumpkin seed flour, treatment T3 (80:20) was awarded the highest scores on the basis of sensory evaluation followed by T2 (90:10), T1 (100 %) and T4 (70:30) during storage.

Table 17. Sensory evaluation of standardization recipe for preparation of cookies supplemented with pumpkin seed flour (on 9 point hedonic scale)

Treatments

Colour Texture Flavour Taste Overall acceptability

T1 7.95 8.10 8.45 8.75 8.32T2 7.85 7.95 8.10 8.33 8.04T3 7.98 8.13 7.90 8.40 8.10T4 7.75 7.90 7.94 8.23 7.95T5 6.80 6.93 6.68 6.50 6.73T6 6.39 6.57 6.61 5.94 6.38

CD0.05 0.53 0.54 0.48 0.39 0.29

Storage studies of cookies: Four combinations for cookies were selected on the basis of sensory evaluation for further study. The cookies prepared from the ingredients such as Wheat flour (80 g) + Pumpkin flour (20 g) + Powdered sugar (62 g) + Salt (0.75 g) + Sodium bicarbonate (1 g) + Fat (32 g) + Distilled water (10 ml) + Glucose solution (20 ml) was found to be the best on the basis of sensory evaluation.

On the basis of sensory evaluation supplementation up to a level of 90:10 and 80:20 was found to be the best for weaning mixes in which wheat flour was replaced by pumpkin flour and pumpkin seed flour, respectively. While for cookies the best ratio was found to be 80:20 in both the cases i.e supplementation of wheat flour with pumpkin flour and pumpkin seed flour.Cost of production of value added products: Cost of production of weaning mix was estimated to be Rs. 73.95/- of 300 g packet while that of cookies was Rs 17.14/100 g.

Development of instant halwa mix supplemented with pumpkin flour:The recipe for preparation of instant halwa mix was standardized and the best recipe selected on the basis of sensory evaluation was followed for preparation of halwa mix of different treatments viz. T1 (pumpkin granulated powder), T2 (pumpkin shreds), T3 (pumpkin granulated powder & pumpkin seed powder) and T4 (pumpkin shreds & pumpkin seed powder). The work on evaluation of instant halwa mix at different storage intervals is in progress. Development of instant soup mix from dehydrated pumpkin powder:The recipe for preparation of instant soup mix with the incorporation of different ingredients such as spices, dried vegetables, salt and starch was standardized. The best recipe selected on the basis of sensory evaluation was followed for preparation of soup mix of different treatments viz. T1

(pumpkin powder with rice starch), T2 (pumpkin powder with corn starch) and T3 (pumpkin powder with potato starch). The work on evaluation of instant halwa mix at different storage intervals is in progress. Development of instant porridge mix from dehydrated pumpkin powder:The recipe for preparation of instant porridge mix with the incorporation of different ingredients was standardized. The best recipe selected on the basis of sensory evaluation was followed for preparation of porridge mix of different treatments viz. T1 (100% broken wheat), T2 (broken wheat + pumpkin powder 90:10), T3 (broken wheat + pumpkin powder 80:20), T4 (broken wheat + pumpkin powder 70:30), T5 (broken wheat + pumpkin powder 60:40) and T6 (broken wheat + pumpkin powder 50:50). Out of six treatments T3, T4 and T5 were found to be the best. The work on evaluation of porridge mix at different storage intervals is in progress.

Development and standardization of candy and pickle from ripe pumpkin:

i) Standardization of pre-treatments for retaining the colour and texture of pumpkin cubes for the development of candy and pickle

For the development of candy and pickle, the pre-treatments of pumpkin cubes were prerequisite. Based on the results, the treatments selected for further studies were without blanching (T1), steam blanching for 4 minutes (T2), steam blanching for 4 minutes + 1.5 per cent citric acid dip for 20 minutes (T3) and steam blanching for 4 minutes + 1 per cent calcium chloride dip for 2 hours.Candy: The work on evaluation studies of candy is in progress.

Pickle: The pickle prepared by using pumpkin cubes of treatment T3 (steam blanching for 4 minutes + 1.5 per cent citric acid dip for 20 minutes) was found to be the best on the basis of different quality attributes. The results pertaining to the sensory evaluation of pickle prepared from three different recipes are presented in Table 17. It is clear from the data that the highest mean score of 8.82 and 8.70, respectively for colour and taste was recorded in recipe 1, followed by recipe 2 and recipe 3. The recipe (R1) containing different ingredients viz. pumpkin cubes (1000g), sugar (100g), salt (50g), red chilli (10g), rai powder (7.5g), black pepper (5g), cumin (5g), large cardamom (4g), fenugreek seeds (2g), fennel seeds (3g), clove (1g), cinnamon (1g), mustard oil (150 ml), acetic acid (12 ml) and sodium benzoate (0.2g) was rated as the best.

Ripe Pumpkin

Pumpkin cubes

Pumpkin Candy Pumpkin Pickle

Plate 4: Value added products from pumpkinTable 17: Sensory evaluation of recipe for pumpkin pickle:

Recipe Colour Taste Texture Overall acceptabilityRecipe 1 8.82 8.70 8.00 8.50Recipe 2 8.47 8.10 8.00 8.15Recipe 3 8.00 7.00 8.00 7.70CD 0.05 0.19 0.18 NS 0.20

11. PEOPLE'S PARTICIPATION (with emphasis on their involvement in technology generation/ modulation/ adoption/co-operative formation/self help groups/gender perspective):

The project proposal is in the second year of its implementation. After the development of package for different value added products the farm women would be involved for final testing of the technology.

12. PROGRESS INDICATORS FOR MONITORING (Qualitative & Quantitative Analysis - personnel trained, increase in income/productivity, skill up gradation, publications etc as the case may be):

The progress of the project can be monitored by the funding or any other independent agency by visiting the university and the farm women who will be trained under the project. The stepwise detail of progress work (January 2013- March 2014) completed and is being carried out as per the time schedule is as follows: The physico-chemical analysis of raw material has been conducted (as per the work plan) in the

departments of Food Science and Technology and Environmental Science of UHF, Nauni. The methods for preparation of pumpkinpowder /flour have been standardized. Standardization of pretreatments for retaining the colour and texture of pumpkin cubes to be used

for preparation of candy and pickle has been carried out. The studies on development, standardization and storage of weaning mix and cookies

supplemented with pumpkin flour have been completed. The studies on instant halwa mix, instant soup mix, porridge mix, pickle and candy is in progress. The work on extraction of colouring agent has not yet been started but likely to be completed

with in the work plan. The technology package for different value added products would be documented and

disseminated among the farm women through conducting training and demonstrations. The technologies would also be made available to local farms, government agencies, Krishi

Vigyan Kendras of the university for adoption by the farmers, so that more and more people can utilize their production and use these for self employment.

13. WORK REMAINING TO BE DONE UNDER THE PROJECT:

The studies on development and standardization for pumpkin pickle, candy, chutney, and beverages is in progress. The evaluation of different products for shelf life is also in progress. The technologies will be documented in the form of small book/bulletin and disseminated among the farm women during the second year and third year of project.

14. SPECIAL FEATURES/ HIGHLIGHTS(new technology generation/innovativeness in terms of low cost/ design/environmental friendly etc.)

Nutritional evaluation of ripe pumpkin. Standardization of pre-treatments for preparation of pumpkin cubes and dehydration of pumpkin. Standardization of recipe for weaning mix and cookies supplemented with pumpkin flour. Standardization of recipe for instant halwa mix, instant soup mix, porridge mix, pickle and candy. Quality evaluation of different value added products from pumpkin during storage.

15. EQUIPMENTS SANCTIONED AND PROCURED:

Equipment/Instruments Sanctioned cost Procured CostAnalytical Balance 84,175 70,000pH meter 52,500 55,680Spectrophotometer 115000 1,10,000Top pan balance, slicer. salometer, refractometer, digital vernier calliper, blancher, utensils etc.

32,300 28358

Desktop with printer 30000 42000Digital camera 10000 9600

16. STAFF SANCTIONED: STAFF IN POSITION:

Staff Staff sanctioned Staff in positionJRF 1 1Skilled helper 1 Resigned to be filled

17. CONSTRAINTS IF ANY:

Non availability of candidates with NET qualification for the recruitment of JRF, delay the appointment process , thereby the work of project is hampered. DATE: 02.10.2014 SIGNATURE OF PI:

Principal Investigator Head of the Department

Director of Research

PROGRESS REPORT

Table 16. Sensory evaluation standardization of recipe for preparation of cookies supplemented with pumpkin flour

Treatments

Colour Texture Flavour Taste Overall acceptability

T1 8.22 8.40 8.40 8.64 8.41T2 7.95 7.85 7.90 8.25 7.98T3 7.90 7.79 7.75 8.05 7.87T4 7.80 7.94 8.01 8.22 7.99T5 7.20 7.20 7.10 7.00 7.12T6 6.40 6.83 6.72 6.92 6.84

CD0.05 0.45 0.49 0.53 0.52 0.36

mean score was awarded to treatment T1 (8.32) followed by T3 (8.10), T2 (8.04), T4 (7.95), T5

(6.73) and T6 (6.38) for overall acceptability. Significant differences were observed in all the treatments for all the sensory parameters. On the basis of results of sensory evaluation, the treatments (T1, T2, T3, T4) which received the higher scores were selected for storage studies. Among different treatments of cookies prepared by supplementing wheat flour with pumpkin seed flour, treatment T3 (80:20) was awarded the highest scores on the basis of sensory evaluation followed by T2 (90:10), T1 (100 %) and T4 (70:30) during storage.

Table 17. Sensory evaluation of standardization recipe for preparation of cookies supplemented with pumpkin seed flour (on 9 point hedonic scale)

Treatments

Colour Texture Flavour Taste Overall acceptability

T1 7.95 8.10 8.45 8.75 8.32T2 7.85 7.95 8.10 8.33 8.04T3 7.98 8.13 7.90 8.40 8.10T4 7.75 7.90 7.94 8.23 7.95T5 6.80 6.93 6.68 6.50 6.73T6 6.39 6.57 6.61 5.94 6.38

CD0.05 0.53 0.54 0.48 0.39 0.29

Storage studies of cookies: Four combinations for cookies were selected on the basis of sensory evaluation for further study. The cookies prepared from the ingredients such as Wheat

flour (80 g) + Pumpkin flour (20 g) + Powdered sugar (62 g) + Salt (0.75 g) + Sodium bicarbonate (1 g) + Fat (32 g) + Distilled water (10 ml) + Glucose solution (20 ml) was found to be the best on the basis of sensory evaluation.

On the basis of sensory evaluation supplementation up to a level of 90:10 and 80:20 was found to be the best for weaning mixes in which wheat flour was replaced by pumpkin flour and pumpkin seed flour, respectively. While for cookies the best ratio was found to be 80:20 in both the cases i.e supplementation of wheat flour with pumpkin flour and pumpkin seed flour.Cost of production of value added products: Cost of production of weaning mix was estimated to be Rs. 73.95/- of 300 g packet while that of cookies was Rs 17.14/100 g.

Development of instant halwa mix supplemented with pumpkin flour:The recipe for preparation of instant halwa mix was standardized and the best recipe selected on the basis of sensory evaluation was followed for preparation of halwa mix of different treatments viz. T1 (pumpkin granulated powder), T2 (pumpkin shreds), T3 (pumpkin granulated powder & pumpkin seed powder) and T4 (pumpkin shreds & pumpkin seed powder). The work on evaluation of instant halwa mix at different storage intervals is in progress. Development of instant soup mix from dehydrated pumpkin powder:The recipe for preparation of instant soup mix with the incorporation of different ingredients such as spices, dried vegetables, salt and starch was standardized. The best recipe selected on the basis of sensory evaluation was followed for preparation of soup mix of different treatments viz. T1 (pumpkin powder with rice starch), T2 (pumpkin powder with corn starch) and T3 (pumpkin powder with potato starch). The work on evaluation of instant halwa mix at different storage intervals is in progress. Development of instant porridge mix from dehydrated pumpkin powder:The recipe for preparation of instant porridge mix with the incorporation of different ingredients was standardized. The best recipe selected on the basis of sensory evaluation was followed for preparation of porridge mix of different treatments viz. T1 (100% broken wheat), T2 (broken wheat + pumpkin powder 90:10), T3 (broken wheat + pumpkin powder 80:20), T4

(broken wheat + pumpkin powder 70:30), T5 (broken wheat + pumpkin powder 60:40) and T6

(broken wheat + pumpkin powder 50:50). Out of six treatments T3, T4 and T5 were found to be the best. The work on evaluation of porridge mix at different storage intervals is in progress.

Development and standardization of candy and pickle from ripe pumpkin:

ii) Standardization of pre-treatments for retaining the colour and texture of pumpkin cubes for the development of candy and pickle

For the development of candy and pickle, the pre-treatments of pumpkin cubes were prerequisite. Based on the results, the treatments selected for further studies were without blanching (T1), steam blanching for 4 minutes (T2), steam blanching for 4 minutes + 1.5 per cent citric acid dip for 20 minutes (T3) and steam blanching for 4 minutes + 1 per cent calcium chloride dip for 2 hours.Candy: The work on evaluation studies of candy is in progress. Pickle: The pickle prepared by using pumpkin cubes of treatment T3 (steam blanching for 4 minutes + 1.5 per cent citric acid dip for 20 minutes) was found to be the best on the basis of different quality attributes. The results pertaining to the sensory evaluation of pickle

prepared from three different recipes are presented in Table 17. It is clear from the data that the highest mean score of 8.82 and 8.70, respectively for colour and taste was recorded in recipe 1, followed by recipe 2 and recipe 3. The recipe (R1) containing different ingredients viz. pumpkin cubes (1000g), sugar (100g), salt (50g), red chilli (10g), rai powder (7.5g), black pepper (5g), cumin (5g), large cardamom (4g), fenugreek seeds (2g), fennel seeds (3g), clove (1g), cinnamon (1g), mustard oil (150 ml), acetic acid (12 ml) and sodium benzoate (0.2g) was rated as the best.

Ripe Pumpkin

Pumpkin cubes

Pumpkin Candy Pumpkin Pickle

Plate 4: Value added products from pumpkinTable 17: Sensory evaluation of recipe for pumpkin pickle:

Recipe Colour Taste Texture Overall acceptabilityRecipe 1 8.82 8.70 8.00 8.50Recipe 2 8.47 8.10 8.00 8.15Recipe 3 8.00 7.00 8.00 7.70CD 0.05 0.19 0.18 NS 0.20