id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cana-5607	Bhumika Raghunath	Development of Framework for a Comparative Study of Long Pepper (Piper Longum) and Black Pepper (Piper Nigrum) through Organoleptic Evaluation	2025	8	.pdf	application/pdf	3203	172	54	Overall Acceptability (r-value = 0.8, p-value = 0.00): the correlation is medium, positive and significant with scope for improvement similar to Paneer with black pepper by replacing black pepper with long pepper that mellows flavours that could improve taste, mouthfeel, aroma, and appearance while the correlation of Rasam with Long pepper (R2) having Appearance (r-value = 0.6, p-value = 0.00) Aroma (r-value = 0.7, p-value = 0.00) Taste (r-value = 0.8, p-value = 0.00), Mouthfeel (r-value = 0.8, p-value = 0.00), Aftertaste (r-value = 0.8, p-value 0.00) and Overall Acceptability(r-value = 0.9, p-value = 0.00) are high, positive and significant. Using Paneer Pepper Fry and Pepper Rasam, two recipes that had long pepper and black pepper as main ingredients, a survey was conducted using organoleptic analysis.	cache/cana-5607.pdf	txt/cana-5607.txt