Acceptability of radish pickles
1999
Tortosa, I.R.C. | Murao, F.S.
The purpose of the study was to determine the acceptability of radish pickles as evaluated in terms of taste, flavor, and general acceptability. The five treatments used in the study were: Treatment 1 (3 days), Treatment 2 (4 days), Treatment 3 (5 days), Treatment 4 (6 days), Treatment 5 (7 days). The samples were evaluated by a panel of 20 tasters who were invited for the purpose. The Friedman Two-Way Analysis of variance was used for the statistical analysis of the data. Results of the study revealed that there were no significant differences among the treatment means in terms of taste and general acceptability. However, a significant difference existed in the mean ranks of the five treatments as to flavor. All treatments regardless of number of days (3 to 7 days) for fermentation were comparable
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