Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.)
A. Y. Shinde
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, India.
P. L. Zine
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, India.
J. B. Shedage
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, India.
V. S. Dandekar
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, India.
*Author to whom correspondence should be addressed.
Abstract
Milk pudding was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent solids-not-fat) with constant level of sugar (8 per cent by volume of concentrated milk) and different levels of (10, 15, 20 and 25 per cent) sapota pulp. It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 7.20, 7.55, 7.92 and 7.43 respectively. As the level of sapota pulp in milk pudding increases the overall acceptability score also increases upto treatment T3, thereafter it was decreased. The treatment (T3) comprises sapota pulp @ 15 per cent secured maximum score with 7.92 and lowest score was found to be 7.20 in treatment T0.
Keywords: Sensory evaluation, milk pudding, sapota pulp, flavour, color and appearance, body and texture and overall acceptability