Vol. 9, Special Issue 11 (2020)
Studies on Preparation, sensory evaluation and cost configuration of minor millet kheer blended with paneer
Suchita Bhosale, RJ Desale and Swati Shinde
The research work on effect of different combinations of finger millet flour on sensory quality of composite cow milk kheer was conducted during 2017-2020 in the Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri. The different concentrations of finger millet flour were and control (Rice kheer) T0 (2.5%), T1 (1% finger millet flour kheer blended with paneer), T2 (1.5% finger millet flour kheer blended with paneer) and T3 (2% finger millet flour kheer blended with paneer), 8 per cent constant rate sugar and 8 per cent constant proportion of paneer shreds were mixed for preparation of kheer. The different levels of finger millet flour had a definite effect on improving the sensory quality like body and texture, colour and appearance and flavour, also on total sensory score of kheer. The score regarding the quality minor millet kheer blended with paneer showed that the kheer prepared by utilizing 1.5% finger millet flour, 8 per cent sugar and 8 per cent paneer shreds had secured highest score (93.01) and ranked as most acceptable product by sensory panelist. Thus, it is inferred that a good quality kheer with utilizing finger millet flour and paneer shreds can be prepared by 1.5% finger millet flour + 8 per cent paneer shreds and 8 per cent sugar with cost of production 124.30 Rs./Kg.
How to cite this article:
Suchita Bhosale, RJ Desale and Swati Shinde. Studies on Preparation, sensory evaluation and cost configuration of minor millet kheer blended with paneer. The Pharma Innovation Journal. 2020; 9(11S): 30-33.