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Vol. 10, Special Issue 7 (2021)

Sensory evaluation of sweet potato and elephant foot yam on nature of milk cake

Author(s):
Shiv Bhushan Singh, Johan David, SN Thakur, SGM Prasad and Sangeeta Shukla
Abstract:
In the new millennium an upward trend in nutritional and health awareness is being witnessed which has increased the consumer demand for functional foods. The present investigation was made with an attempt to develop sweet potato and elephant foot yam on quality of milk cake by partial addition of different levels of sweet potato and elephant foot yam, and thereafter evaluate the effect of addition of sweet potato and elephant foot yam milk cake on nutritional quality. For control, milk cake was standardized to 16.6% milk fat & 17% sugar to obtain 82.60% total solid & treatment (S1E1) was standardized to 15.10% fat, 17% sugar and 5% sweet potato pulp and 5% elephant foot yam pulp, (S1E2) was standardized to 14.5% fat,17% sugar and 5% sweet potato pulp and 10% elephant foot yam pulp, (S1E3) was standardized to 13.90% fat, 17% sugar and 5% sweet potato pulp and 15% elephant foot yam pulp, (S1E4) was standardized to 13.30% fat, 17% sugar and 5% sweet potato pulp and 20% elephant foot yam pulp, (S2E1) was standardized to 13.10% fat, 17% sugar and 10% sweet potato pulp and 5% elephant foot yam pulp, (S2E2) was standardized to 12.80% fat, 17% sugar and 10% sweet potato pulp and 10% elephant foot yam pulp, (S2E3) was standardized to 12.62% fat, 17% sugar and 10% sweet potato pulp and 15% elephant foot yam pulp, (S2E4) was standardized to 12.51% fat, 17% sugar and 10% sweet potato pulp and 20% elephant foot yam pulp, (S3E1) was standardized to 12.40% fat, 17% sugar and 15% sweet potato pulp and 5% elephant foot yam pulp, (S3E2) was standardized to 12.21% fat, 17% sugar and 15% sweet potato pulp and 10% elephant foot yam pulp, (S3E3) was standardized to 12.18% fat, 17% sugar and 15% sweet potato pulp and 15% elephant foot yam pulp, (S3E4) was standardized to 12.14% fat, 17% sugar and 15% sweet potato pulp and 20% elephant foot yam pulp, (S4E1) was standardized to 12.12% fat, 17% sugar and 20% sweet potato pulp and 5% elephant foot yam pulp, (S4E2) was standardized to 12% fat, 17% sugar and 20% sweet potato pulp and 10% elephant foot yam pulp, (S4E3) was standardized to 11.80% fat, 17% sugar and 20% sweet potato pulp and 15% elephant foot yam pulp, (S4E4) was standardized to 11.66% fat, 17% sugar and 20% sweet potato pulp and 20% elephant foot yam pulp. In the Milk cake samples of different treatments and control, organoleptic characteristic like (flavour and taste, body and texture, colour and appearance, melting resistance and overall acceptability) was evaluated by trained panellist using 9 point hedonic scale. The highest value was observed in treatment (S2E2) containing sugar and 10% sweet potato pulp and 10% elephant foot yam pulp. In microbiological analysis the best treatment (S2E2) was selected SPC, Yeast & Mould and coli form test.
Pages: 580-584  |  412 Views  97 Downloads
How to cite this article:
Shiv Bhushan Singh, Johan David, SN Thakur, SGM Prasad and Sangeeta Shukla. Sensory evaluation of sweet potato and elephant foot yam on nature of milk cake. The Pharma Innovation Journal. 2021; 10(7S): 580-584.

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