Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.)

Shinde, A. Y. and Zine, P. L. and Shedage, J. B. and Dandekar, V. S. (2023) Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.). International Journal of Environment and Climate Change, 13 (8). pp. 1204-1208. ISSN 2581-8627

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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.

Item Type: Article
Subjects: Oalibrary Press > Geological Science
Depositing User: Managing Editor
Date Deposited: 10 Jun 2023 05:55
Last Modified: 02 Nov 2023 06:04
URI: http://asian.go4publish.com/id/eprint/2288

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