International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 11, Issue:10, October, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(10): 212-215

Studies on Sensory Analysis of Basundi Blended with Dried Anjeer
K. S. Borate, Zine Pravin Lahanu*, A. Y. Shinde and S. G. Narwade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani - 431 402, Maharashtra, India
*Corresponding author

The study was conducted on the topic “Studies on Sensory Analysis of Basundi Blended with Dried Anjeer.” The different levels of dried anjeer 0, 2.5, 5, 7.5 and 10 per cent were tried in buffalo milk basundi. The product obtained was subjected for organoleptic evaluation by panel of judges. It was observed that the flavour score for treatment T0, T1, T2, T3 and T4 was 7.77, 8.07, 8.35, 7.15 and 7.00 respectively. Colour and Appearance was 8.03, 7.88, 8.42, 7.52 and 7.02, respectively. Body and texture was 7.72, 8.02, 8.20, 7.13 and 6.97, respectively. Overall acceptability score was 7.84, 7.99, 8.32 and 7.39 and 6.99 respectively for T0, T1, T2, T3 and T4. It was clear that the level of 7.5 dried anjeer crush have highest overall acceptability.

Keywords: Sensory Analysis, Dried Anjeer and Completely Randomised Block Design

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How to cite this article:

Borate, K. S.,  Zine Pravin Lahanu, A. Y. Shinde and Narwade, S. G. 2022. Studies on Sensory Analysis of Basundi Blended with Dried Anjeer.Int.J.Curr.Microbiol.App.Sci. 11(10): 212-215. doi:
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