Sensory Evaluation of Vegetables Grown Under Organic and Inorganic Conditions

The present investigation was carried out with the objectives to study sensory characteristics of vegetables grown under organic and inorganic conditions. The recipes i.e. carrot vegetable, fenugreek leaves vegetable, garlic pickle, okra vegetable, Singare vegetable, tomato chutney and tomato puree prepared by using organically grown, inorganically grown and conventionally grown vegetables were subjected to sensory evaluation by a panel of ten judges using 9-point hedonic scale The results of the present study revealed significant differences for the sensory characteristics between organically and inorganically grown vegetables Sensory evaluation of vegetable revealed that recipes prepared using organically, grown vegetables scored better scores for some of the characteristics as compared to their inorganically and conventionally grown counterparts