DEVELOPMENT OF PAPAYA AND CARROT ENRICHED MILK SHAKE AND ITS SENSORY EVALUATION
Journal Title: World Journal of Engineering Research and Technology - Year 2018, Vol 4, Issue 4
Abstract
The present experiment has been undertaken to assess the optimisation of process of preparation of papaya and carrot enriched milk shake and its overall acceptability. Four treatment groups were formed i.e. Control (100% by weight of buffalo milk), T-1 (5% papaya+5% carrot+90% buffalo milk), T-2 (10% papaya+5% carrot+85% buffalo milk) and T-3 (10% papaya+10% carrot+80% buffalo milk). From the four treatment groups the T-1 group showed significantly (P<0.5) higher results in consistency, mouth feel and overall acceptability and non significant (P>0.05) results in colour, flavour values compared to control group. So therefore it can be concluded that up to 5% papaya and 5% carrot could be incorporated to get effective results in overall acceptability of the milk shake among the consumers.
Authors and Affiliations
Dr. Jyotiprabha Mishra
Keywords
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