Volume No. 9 Issue No.: 3A Page No.: 857-863 January-March 2015

 

SENSORY EVALUATION TEST OF ORGANIC AND NON ORGANIC FOOD

 

Dholakia Jalpa*1 and Shukul Maneesha2

1. Prakriya Green Wisdom School, Chikanayakannahalli, Dodakannelli Cross, Sarjapur Road, Bangalore (INDIA) 2. Department of Family and Community Resource Management, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara (INDIA)

 

Received on : November 10, 2014

 

ABSTRACT

 

Organically grown foods are cultivated using farming practices that can work to preserve and protect the environment. Organic foods are minimally processed to maintain the integrity of food without artificial ingredients or preservatives. Organic farming system is an only solution to obtain balance in ecosystem and healthy life. A systematic research is required in this area to get an idea about consumers perception with respect to organic food. As the demand for organic foods has grown globally disputes have arisen on whether organic foods are more nutritious, safer and better for the environment. To many consumers, it is important to know whether organic food really tastes better. This study was undertaken with an objective to compare the food quality in terms of its sensory evaluation test to ascertain taste, aroma, texture and appearance of organic food. The sensory evaluation test was conducted on the selected organic and conventional vegetables, fruits, cereals, pulses from neighbouring farms situated around Vadodara, Gujarat, India. It was done by a panel of judges who were selected by sensitivitythreshold test in the laboratory of home management department. It was found that organic food was better in taste, aroma, texture and colour than the non organic food items. This is an encouraging sign for prospective producers, consumers and for government to promote organic farming for sustaining food safety

 

Keywords : Organic food, Sensory evaluation test, Sustainability, Non organic food, Preserve food

 

 

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