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

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dc.contributor.authorShinde, A. Y.en_US
dc.contributor.authorZine, P. L.en_US
dc.contributor.authorShedage, J. B.en_US
dc.contributor.authorDandekar, V. S.en_US
dc.date.accessioned2024-09-24T07:25:14Z
dc.date.available2024-09-24T07:25:14Z
dc.date.issued2023-08
dc.description.abstractMilk 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.en_US
dc.identifier.affiliationsDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, Indiaen_US
dc.identifier.affiliationsDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, Indiaen_US
dc.identifier.affiliationsDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, Indiaen_US
dc.identifier.affiliationsDepartment of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth Parbhani, Maharashtra - 431402, Indiaen_US
dc.identifier.citationShinde A. Y., Zine P. L., Shedage J. B., Dandekar V. S. . Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.). International Journal of Environment and Climate Change. 2023 Aug; 13(8): 1204-1208en_US
dc.identifier.issn2581-8627
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/229146
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber8en_US
dc.relation.volume13en_US
dc.source.urihttps://doi.org/10.9734/ijecc/2023/v13i82060en_US
dc.subjectSensory evaluationen_US
dc.subjectmilk puddingen_US
dc.subjectsapota pulpen_US
dc.subjectflavouren_US
dc.subjectcolor and appearanceen_US
dc.subjectbody and texture and overall acceptabilityen_US
dc.titleStudies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.)en_US
dc.typeJournal Articleen_US
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