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@article{186482,
        author = {Dr. Amol Rawool and Dr. Mala Kharkar and Dr. Gurunath Pandit},
        title = {Utilization of Dehydrated Fruits and Vegetables in Culinary Plating: Exploring Techniques and Aesthetic Applications},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {12},
        number = {no},
        pages = {268-273},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=186482},
        abstract = {Dehydrated fruits and vegetables are gaining prominence in modern culinary arts for their extended shelf life, concentrated flavors, and unique textural properties. This study aims to explore the use of dehydrated fruits and vegetables in culinary plating and compare their effectiveness with fresh counterparts in terms of aesthetics and sensory appeal. A controlled experiment was conducted to assess visual, taste, texture, and overall acceptability using both dehydrated and fresh garnishes. Sensory evaluation was performed by a panel of 50 participants, and data were analyzed using a hedonic scale. Results indicate that while fresh fruits and vegetables retain their appeal in natural vibrancy and freshness, dehydrated options offer innovative textures and concentrated flavors that appeal to a growing demographic of adventurous diners. This paper highlights the potential of dehydrated garnishes as a sustainable and creative solution in culinary plating while identifying areas for further research and development.},
        keywords = {Dehydrated fruits, dehydrated vegetables, culinary plating, sensory evaluation, garnish techniques.},
        month = {},
        }