Asian Journal of Dairy and Food Research, volume 27 issue 2 (june 2008) : 99 - 103

SENSORY EVALUATION AND OVERALL ACCEPTABLILITY OF PANEER FROM BUFFALO MILK ADDED WITH SAGO POWDER

S.V. Bhadekar, B.R. Deshmukh, S.V. Baswade, R.S. Mule, P.L. Gatchearle
1Department of Animal Husbandry and Dairy Science, College of Agriculture, Marathwada Agricultural University, Parbhani - 431 402 India
  • Submitted|

  • First Online |

  • doi

Cite article:- Bhadekar S.V., Deshmukh B.R., Baswade S.V., Mule R.S., Gatchearle P.L. (2024). SENSORY EVALUATION AND OVERALL ACCEPTABLILITY OF PANEER FROM BUFFALO MILK ADDED WITH SAGO POWDER. Asian Journal of Dairy and Food Research. 27(2): 99 - 103. doi: .
Paneer was prepared from different proportions of buffalo milk and sago powder 99.7: 0.30 (T1), 99.6: 0.4 (T2), 99.5: 0.5 (T3) and control (T0) with 100 % buffalo milk with object to study sensory evaluation and overall acceptability of paneer. The mean overall acceptability scores were observed as 8.91, 8.51, 7.96 and 7.40 for treatments T0, T1, T2 and T3 respectively. Overall acceptability showed a decreasing trend with increase in level of sago powder.
    1. Ann John (2002). M.Sc. (Agri.) Thesis, Marathwada Agriculture University, Parbhani (M.S.) India.
    2. Gadhave, D.K. (2000). M.Sc. (Agri.) Thesis, Marathwada Agriculture University, Parbhani (M.S.) India.
    3. Kachare, S.M. (2002). M.Sc. (Agri.) Thesis, Marathwada Agriculture University, Parbhani (M.S.) India.
    4. Mathur, B.N. and Zanzad, P.N. (1991). Indian Dairyman, 43 (9) : 407-413.
    5. Panse, V.G. and Sukhatme, P.V. (1985). Statistical Methods for Agricultural Workers. I.C.A.R., New Delhi.
    6. Roy, S.K. and Singh, S. (1994). Indian J. Dairy Sci., 47 (8) : 683-687.
    7. Sachdeva, S. and Singh, S. (1987). J. Food Sci. Technol., 14 : 317-319.
    8. Sachdeva, S. and Singh, S. (1988a). J. Food Sci. Technol., 25 (3) : 142-145.
    9. Sachdeva, S. and Singh, S. (1988b) Indian J. Dairy Sci., 41 (2) : 189-193.

    Editorial Board

    View all (0)