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Vol. 11, Special Issue 1 (2022)

Sensory properties of buffalo milk Shrikhand by using of date (Phoenix dectylifera) Pulp

Author(s):
Deshmukh MS, Dr. PV Padghan and Jadhav SB
Abstract:
In present studies of preparation of shrikhand by using buffalo milk and date pulp at different date pulp levels i.e. 0%, 10%, 20% and 30% for treatments T1, T2, T3 and T4, respectively. It was observed that the Overall acceptability mainly describe by average mean of sensory parameters, respectively. The present investigation indicates that the mean average of overall acceptability of shrikhand for treatments T1, T2, T3 and T4 were scores 7.89, 8.01, 8.25 and 8.18, respectively in ascending order and then decreased. The lowest score of overall acceptability listed for control T1 (7.89) and uppermost score found in T3. From the above scores it specified that addition of date pulp in shrikhand initially increased at particular point and then declined. It may therefore, be concluded that the using of 20 per cent date pulp in 80 per cent chakka for preparation of shrikhand is acceptable, comparatively cheaper and adaptable as far as processing technology is concerned.
Pages: 75-78  |  584 Views  170 Downloads
How to cite this article:
Deshmukh MS, Dr. PV Padghan and Jadhav SB. Sensory properties of buffalo milk Shrikhand by using of date (Phoenix dectylifera) Pulp. The Pharma Innovation Journal. 2022; 11(1S): 75-78.

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