Initially trials were conducted using different level of herbs in order to achieve good sensory attributes in the product. Therefore, from the basket of available different herbs viz. Ashwagandha, Turmeric, Betel vine and Tulsi were selected for the study.
Effect of addition of Ashwagandha Powder in Quarg cheese in sensory evaluation
Different level of Ashwagandha powder was studied analyzed for sensory attributes, the results obtained is depicted in following Table 1 and discussed below.
Flavour
The flavour score was ranged from 44.00 to 48.50. It was noticed that treatment T
5 (1.1% Ashwagandha powder) scored highest flavour score (48.50). It was clear from the Table 1 that increases in per cent the level of Ashwagandha powder decreases flavour score slightly up to optimum level and experienced characteristic mild acidic quarg cheese flavour, light pungency of Ashwagandha powder appears mid-late with slightly hot, distinctive bittersweet taste. Therefore the judges evaluated higher score T
5 (48.50).
Oraon Lalita et al., (2017) concluded that Ashwagandha powder was incorporating at the rate of 0 to 0.7% by weight of chakka in the manufacturing of shrikhand, it is prepared using 0.5% Ashwagandha powder was superior in terms of organoleptic characteristics as compared to experimental shrikhand containing 0.3 and 0.7 powder and control shrikhand.
Body and texture
The body and texture score offered to the treatment by the judges was increasing in slower rate up to some limit but less than T
6. The highest score offered to T
6 (34.66) followed by T
4 and T
5 (34.16) where as the lowest score recorded to T
7 (31.66) with acceptable sense. It was observed that raising the level of Ashwagandha powder to 1.1 per cent cause increase in score of body and texture of quarg cheese.
Pal (2019) observed that the level of Ashwagandha powder increases in shrikhand there was significant (p<0.05) decreased in the sensory score of Ashwagandha.
Colour and appearance
It was found significant (p<0.05) difference between treatments for colour and appearance. The highest score was offered to T
5 (14.83) as well as lowest score was rated to other treatment.
The addition of Ashwagandha powder in quarg cheese shows that colour tends towards slightly creamy white which was accepted by the judges.
Overall acceptance
The highest score for overall resultant quarg cheese .acceptability was recorded to T
5 treatment (97.49) followed by T
6 (94.16). In accordance with the result obtained, the treatment T
5 after T
4 was found to provide best sensory characteristics in the resultant quarg cheese.
Effect of addition of turmeric powder in quarg cheese in sensory analysis
Different level of turmeric was studied analyzed for sensory attributes, the results obtained is depicted in following Table 2 and discussed below.
Flavour
It was revealed that the flavour score was increased with increasing rate of turmeric powder from T
1 to T
3 (44.84 to 46.50) as compared to control (44.51) and sharply decline at T
4 to T
7 (45.83 to 39.33). The highest score was recorded for quarg cheese containing 0.3% turmeric powder T
3 (46.50) whereas the lowest score was recorded for cheese containing 0.7% turmeric powder T
7 (39.33), this sharply decrease in flavour score because of the high turmeric Powder concentration release more volatile Ar-turmerone and α- and β-turmerone compound by Turmeric powder imparting strong turmeric powder like flavour associated with earthy and bitter.
The treatment T
3 (46.50) rated higher score by the judges concluding optimum level of Turmeric powder for preparation of quarg cheese.
Shweta Buch et al. (2014) observed that the flavour score declined slightly on addition of turmeric at 0.2% by weight of expected yield of paneer and improved on addition of 0.4% by weight of expected yield of paneer.
Body and texture
The highest score was rated to T
3 (33.83) where as lowest score was recorded to other treatment T
7 (30.50). This decreasing trend of score for body and texture might be due to turmeric powder and slight increasing in solidity and decline in softness, smoothness and spreadability as compared to control treatment.
Laith
Fareed et al., (2019) resulted that indicated adding a Turmeric powder to the milk processed into cheese did not affect the colour, texture and bitterness attributes of the cheese samples.
Colour and appearance
The highest score for colour and appearance was rated to T
3 (13.33) followed by T
4 (13.16) and lowest score rated to T
7 (9.66). It was observed that score for colour and appearance goes to decrease with increasing order by addition of Turmeric powder and sharply decrease at T
7.
Manoharan et al., (2012) resulted that the sensory evaluation of curcumin (turmeric) powder as natural color for butterscotch flavor ice -cream, turmeric is a bright yellow colorant produced from the roots of the herb
curcuma longa, with pigments including curcuminoides, curcumin and related compounds responsible for the yellow color.
Overall acceptance
The score was decreased with increasing rate up to T
3 (93.66) as compared to control sample (89.17) where, as sharply decline at T
7 (79.49). The highest score for overall acceptability was recorded to T
3 (93.66) followed by T
2 (91.76). In accordance with the result obtained, the treatment T
3 after T
2 treatment was found to provide best sensory characteristics in the resultant quarg cheese and therefore this was selected for further investigation.
Hosney et al., (2011) reported that karish cheese with curcumin gave the highest score comparing with karish cheese (control) during storage period.
Effect of addition of Betel vine extract in quarg cheese in sensory evaluation
Different level of Betel vine were studied and analyzed for sensory attributes, the results obtained is depicted in following Table 3 and discussed below:
Flavour
The flavour score offered by the judges was ranged from 40.83 to 44.66. In the sensory evaluation flavour score was slowly increasing by the increase level of Betel vine extract from control treatment (40.83) up to T
5 (44.66) and decreased at T
7 (43.33). The higher flavour score was offered to T
5 (44.66) and lowest score was offered to T
0 (40.83). Thus, treatment T
5 (2.5%) rated higher score by the judges concluding optimum level of Betel vine extract for the flavour of quarg cheese when used in an ideal amount with the right complementary flavour.
Satyal et al., (2012) reported that the flavour score of ghee was significantly influenced by the levels Piper betel leaves. As Piper betel leaves level increased from 1.0 per cent 1.5 per cent flavor of the product increased, however Piper betel leaves level beyond 1.5 per cent, the flavor score of the product declined.
Kubade et al., (2020) concluded that the higher level of piper betel leaves incorporation resulted in slightly strong and astringent flavour of piper betel leaves. The flavour score of ghee was significantly influenced by the levels of piper betel leaves.
Body and texture
The highest score was rated to T
0 (34.33) where, as lowest score was recorded to T
7 (31.66). This decreasing trend of score for body and texture might be due to slight increasing in spreadability and decline in softness, smoothness as compared to control treatment.
Patel and Rajorhia (1979) noticed that when betel (Piper betel) and curry (Murrayakoeniji) leaves were added to butter during clarification in to ghee, the samples of ghee treated with betel leaves and curry leaves were appreciated for slightly higher intensity of their color.
Colour and appearance
It was revealed that the score was ranged from 12.00 to 14.33 and found the significant difference between treatments. The highest score for colour and appearance was rated to control (14.33) and T1 (14.16).
Kamble et al., (2019) who found that the colour and appearance score of Piper betel flavoured milk ranged from 7.5 to 8.6. The maximum score was obtained for formulation, which had 5 per cent Piper betel leaves extract and 10 per cent sugar.
Overall acceptance
The score was increased from T
1 to T
5 (90.32 to 91.15) as compared to control (89.32) where as sharply decline at T
6 (88.81). The highest score for overall acceptability was recorded to T
5 (92.15). In accordance with the result obtained, the treatment T
5 (92.15) was found to provide best sensory characteristics in the resultant quarg cheese and therefore, this was selected for further investigation.
Loliger and schmied (1971) found that addition of aquous extract of betel leaves did not have any appreciable effect on overall acceptability of dahi samples though phenolic compound was present in betel leaves.
Effect of addition of Tulsi extract in Quarg cheese in sensory analysis
Different level of Tulsi extract and analyzed for sensory attributes, the results obtained is depicted in following Table 4 and discussed below:
Flavour
It was revealed that the flavour score was increasing from T
1 to T
5 (43.16 to 44.83) as compared to control (42.83) and sharply decline at T
6 (43.83). The result obtained for quarg cheese added with Tulsi extract in relation to flavour shows significant (p<0.05) difference in the treatment. The flavour score offered by the judges was ranged from 42.83 to 44.83. The highest score was recorded for quarg cheese containing 1.1% (44.83) Tulsi extract (T
5) where as the lowest score was recorded for cheese containing 42.83 (T
0).
Palthur (2014) reported that the Tulsi flavored herbal milk has improved sensory attributes and overall acceptability, enhanced keeping quality with good antioxidant properties when compared with normal milk.
Body and texture
The changes in score for body and texture are presented in Table 4. and it was observed that the score was ranged from 31.83 to 34.66.
The highest score was rated to T
5 (34.66) where as lowest score was recorded to T
0 and T
7 (31.83 and 34.16). This decreasing trend of score for body and texture might be due to slight increasing in spreadability and decline in softness, smoothness as compared to control treatment.
Colour and appearance
The changes in score for colour and appearance are presented in table no.4 and it was revealed that the score was ranged from 12.50 to 14.33 and found the significant difference between treatments. The highest score for colour and appearance was rated to control treatment (14.33) followed by T
1 (13.66) and lowest was rated T
7 (12.50). High amount of tulsi extract and sharply decrease sensory score at T
7 (12.50).
Kumar et al., (2013) observed that highest score of color and appearance at 3.0% level of tulsi extract; the level of Tulsi extract increases decreases the colour and appearance score of ice cream sample.
Overall acceptance
The score was increased from T
2 to T
6 (89.50 to 92.59) as compared to control (88.99) where as sharply decline at T
7 (90.32). The highest score for overall acceptability was recorded to T
5 (92.59). In accordance with the result obtained, the treatment T
5 (92.59) was found to provide best sensory characteristics in the resultant quarg cheese and therefore this was selected for further investigation.
Trivedi et al., (2014) recommended incorporating Tulsi juice @ 6 % and freeze dried Tulsi juice @ 1% by weight of ice-cream mix in the preparation of Tulsi flavoured herbal ice-cream.
