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

Article Id: ARCC2636 | Page : 99 - 103
Citation :- SENSORY EVALUATION AND OVERALL ACCEPTABLILITY OF PANEER FROM BUFFALO MILK ADDED WITH SAGO POWDER.Asian Journal Of Dairy and Food Research.2008.(27):99 - 103
S.V. Bhadekar, B.R. Deshmukh, S.V. Baswade, R.S. Mule and P.L. Gatchearle
Address : Department of Animal Husbandry and Dairy Science, College of Agriculture, Marathwada Agricultural University, Parbhani - 431 402 India

Abstract

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.

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References

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