National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was conducted on the topic “Studies on Preparation of Goat Milk Basundi with Red Pumpkin Pulp.” The different levels of red pumpkin pulp 2.5, 5 and 7.5 per cent were tried in goat milk basundi. The product obtained was subjected for organoleptic evaluation by panel of judges. It was observed that the colour and appearance score for treatment T0, T1, T2 and T3 was 7.58, 8.60, 8.35 and 7.45, respectively. Flavour score was 7.73, 8.40, 8.35 and 7.55 respectively. Consistency was 7.70, 8.45, 8.30 and 7.35, respectively. Taste score was 7.75, 8.53, 8.30 and 7.60, respectively. It was observed that the overall acceptability score for sensory was 7.69, 8.50, 8.33 and 7.44, respectively for T0, T1, T2 and T3. It was clear that the level of 2.5 red pumpkin pulp have highest overall acceptability.
Citations |
 |
 |
 |
 |
