Assessing the Sensory Properties of Functional Foods**
Table Of Contents
<p> **Table of Contents:**<br><br>**
Chapter 1
: Introduction**<br>1.1 Background of the Study<br>1.2 Statement of the Problem<br>1.3 Objectives of the Study<br>1.4 Significance of the Study<br>1.5 Scope and Limitations<br>1.6 Organization of the Thesis<br><br>**Chapter 2
: Literature Review**<br>2.1 Definition and Types of Functional Foods<br>2.2 Importance of Sensory Evaluation in Food Science<br>2.3 Factors Influencing Sensory Perception<br>2.4 Methods of Sensory Evaluation<br>2.5 Previous Studies on Sensory Properties of Functional Foods<br><br>**Chapter 3
: Methodology**<br>3.1 Research Design<br>3.2 Selection of Functional Foods<br>3.3 Sample Preparation<br>3.4 Sensory Evaluation Techniques<br>3.5 Experimental Procedure<br>3.6 Data Analysis<br><br>**Chapter 4
: Results**<br>4.1 Descriptive Analysis of Sensory Attributes<br>4.2 Comparison of Sensory Profiles Across Different Functional Foods<br>4.3 Correlation Analysis Between Sensory Attributes and Consumer Preferences<br>4.4 Identification of Key Sensory Drivers for Consumer Acceptance<br><br>**Chapter 5
: Discussion**<br>5.1 Interpretation of Results<br>5.2 Implications for Product Development<br>5.3 Recommendations for Future Research<br>5.4 Conclusion<br><br><br></p>Project Abstract
**Abstract
**
Functional foods are becoming increasingly popular due to their potential health benefits beyond basic nutrition. However, the success of these foods in the market largely depends on their sensory properties, as consumer acceptance plays a crucial role in their adoption. This research aims to assess the sensory properties of various functional foods through comprehensive sensory evaluation techniques. By understanding how sensory attributes influence consumer perception, this study seeks to provide valuable insights for the development and improvement of functional food products.
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