Vol. 11, Special Issue 11 (2022)

Author(s):
Jayashri D Shingare, Dr. SD Chavan, Dr. RR Shelke and Dr. SR Shegokar

Abstract:
The present investigation entitled "studies on sensory evaluation of misti dahi blended with foxtail millet and finger millet flour" was carried out in the Department of Animal husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The study was planned to prepared misti dahi by blending millets flour with cow milk at different proportion. The acceptability misti dahi was prepared from cow milk by blending at 2, 4, 6 parts of foxtail millet flour, 2, 4, 6 parts of finger millet flour and the combination of both millet flours was measured in terms of sensory attributes, by using 9 point hedonic scale by panel of semi trained judges. It was also observed that the overall acceptability score for millets flour blended misti dahi for treatments T_1, T_2, T₃, T₄, T₅, T₆, T₇, T₈, T₉ and T₁₀ were 7.76, 7.65, 7.98, 7.32, 7.78, 8.20, 7.45, 7.20, 7.00 and 6.71 respectively.