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Vol. 8, Issue 1 (2019)

Studies on sensory evaluation and cost of production of rice kheer

Author(s):
Mukhekar, RJ Desale and Mohini Shelke
Abstract:
The present study was conducted at laboratory of Department of Animal Husbandary and Dairy Science, Post Graduate Institute, M.P.K.V, Rahuri. Kheer is a traditional Indian dairy product. It occupies a special position in Indian diet due to high nutritional and sensory properties. Treatment combinations were used (T0) 5% of boiled Basmati rice powder, Govindbhog rice powder 3.5% (T1), 4% (T2) and 4.5% (T3) with constant 8% sugar level. The samples of kheer prepared were evaluated of sensory evaluation such as flavour, body and texture and colour and appearance using 9 point hedonic scale by a panel of five semi-trained judges. The data were analyzed by using completely randomized block design.
The overall sensorilly score of rice kheer in treatment T0, T1, T2 and T3 were 8.50, 8.63, 7.50 and 6.75, respectively. Treatment T1 (3.5 percent rice powder) in cow milk was preferred by the judges than the control sample as far as flavour character is concerned. The mean score for body and texture of kheer for treatment T1 was highest (8.50) than others. It was noticed that the treatment T1 was significantly superior over treatments T2 and T3. The overall score of rice kheer in treatments T0, T1, T2 and T3 were 8.25, 8.75, 7.75 and 7.25, respectively. Addition of 3.5 percent Govindbhog rice powder in cow milk was preferred by the judges than the control sample as far as colour and appearance is concerned. The lowest overall acceptability score (6.96) was for treatment T3 which was due to increase level of rice powder which decreased flavour, colour and appearance and body and texture, hence overall acceptability score was less as compared to T1 treatment. The cost of production of 1kg kheer ranged from Rs.66.40 to Rs. 67.00. The cost of production of different treatment combinations was Rs.67.00, Rs.65.60, Rs.66.00 and Rs.66.40 for treatment T0, T1, T2 and T3 respectively. It is concluded from the present studies that, the good quality of Kheer can be prepared by using 3.5 percent Govindbhog rice powder with 8 percent sugar.
Pages: 65-67  |  497 Views  18 Downloads
How to cite this article:
Mukhekar, RJ Desale, Mohini Shelke. Studies on sensory evaluation and cost of production of rice kheer. Pharma Innovation 2019;8(1):65-67.
The Pharma Innovation Journal