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To assess the sensory properties of food product developed from the cashewnuts and orange juice

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Author: 
Sharma Luxita and Monica Sinha
Abstract: 

Cashewnuts are known to have minerals and vitamins richness and orange juice adds to the nutritional content of the product. The present study was done to prepare a food product in different ratios of 50:50, 60:40, 80:20. The cashewnuuts were variated so that the final product could be obtained. Twenty experts (Nutritionists) were selected to carry out the sensory evaluation of the samples prepared. The best sample in terms of color, texture, flavor and overall acceptability was chosen. Sample A was rated best with 80:20 ratios.

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