2.2. Sensory analysis
2.2.1. Sensory evaluation training Using a trained panel of assessors is an analytical approach to accurately analyze both the qualitative and quantitative sensory components of a food product [25,26]. Panelists who were able to clear an initial screening sensory test were shortlisted to participate in the main sensory evaluation test sessions of the present study which were conducted at Bioprocessing laboratory, Institute of Chemical Technology, Mumbai in air conditioned room with proper ventilation and lighting. Consumer acceptability was studied with 10 (5 female, 5 male) panelists ranging from 23 to 25 years of age. The panel members were trained before the tests as per the guidelines of sensory analysis and were made familiar
with the objectives of the tests according to standardized techniques and procedures designed before the evaluation. The members were given clear instructions about the rules and procedures to be followed during the course of the tests. Panelists were asked to prevent eating, chewing or smoking for at least 30 min before the test sessions [24].