Vol. 11, Issue 6 (2022)

Author(s):
Mugale A, Asgar S, Kartikeyan S, Manorama C and Khare A

Abstract:
In view of the growing thrust towards value-addition of milk products the present investigation was aimed at Screening of rose petal powder (Rosa indica) for preparation of Sanwa (Ech. frumentacea, the barnyard millet) based Kheer. To prepare this innovative, fibre and iron content enhanced product, barn yard flour, full fat milk (Fat 6% and 9% SNF), sugar and ready-to-use bio-organic rose petal powder (Make: Indus Valley) was used. The prepared product was evaluated for sensory quality through a panel of trained judges by employing 9-point Hedonic scale. The rose petal powder was added @ 1.5 g, 2 g, 2.5 g and 3 g per kg of the product. Results on sensory evaluation of the product revealed that the value-added kheer prepared by incorporating 1.5 g rose petal powder was liked the most with highest average score of 8.158. It is concluded that barnyard millet-based value-added kheer can be prepared by incorporating 1.5 g powder of rose petals.