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Studies on physical and sensory properties of soy milk blended kheer with buffalo milk

DOI: 10.5958/0976-0563.2015.00039.1    | Article Id: DR-835 | Page : 198-201
Citation :- Studies on physical and sensory properties of soy milk blended kheer with buffalo milk .Asian Journal of Dairy and Food Research.2015.(34):198-201
J.R. Pariskar, R.A. Patil, P.V. Padghan, S.G. Narwade and K.S. Bhosale prabhakarpadghan@yahoo.co.in
Address : Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur-413 512, India.

Abstract

The present investigation was undertaken with object of studying the standard procedure of preparation of kheer from buffalo milk blended with soy milk and studied for its sensory properties. Kheer was prepared from buffalo milk with constant level of sugar (8 per cent by volume of the milk) and different levels of soy milk asT2 (90:10), T3 (80:20) and T4 (70:30) and compared with control sample T1 (100:00) for its sensory properties. The sensory score for overall acceptability of soy kheer of treatments T1, T2, T3 and T4 were 8.53, 8.25, 8.7.46 and 6.40, respectively. It was observed thatKheer prepared by using 20 per cent soy milk secured highest score for overall acceptability (8.25) followed by control sample (8.53) ranked between like very much to like extremely. Blending of soy milk beyond 10 per cent in the blend scored towards lower side by panel of judges.

Keywords

Buffalo milk Cost of production Kheer Sensory evaluation Soy milk.

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