World Journal of Engineering Research and Technology (WJERT) has indexed with various reputed international bodies like : Google Scholar , Index Copernicus , Indian Science Publications , SOCOLAR, China , International Institute of Organized Research (I2OR) , Cosmos Impact Factor , Research Bible, Fuchu, Tokyo. JAPAN , Scientific Indexing Services (SIS) , Jour Informatics (Under Process) , UDLedge Science Citation Index , International Impact Factor Services , International Scientific Indexing, UAE , International Society for Research Activity (ISRA) Journal Impact Factor (JIF) , International Innovative Journal Impact Factor (IIJIF) , Science Library Index, Dubai, United Arab Emirates , Scientific Journal Impact Factor (SJIF) , Science Library Index, Dubai, United Arab Emirates , Eurasian Scientific Journal Index (ESJI) , Global Impact Factor (0.342) , 

World Journal of Engineering
Research and Technology

An International Peer Reviewed Journal for Engineering Research and Technology

ISSN 2454-695X

Impact Factor : 5.218

ICV : 79.45

News & Updation

  • Article Invited for Publication

    Article are invited for publication in WJERT Coming Issue

  • New Issue Published

    Its Our pleasure to inform you that, WJERT 1 July 2018 Issue has been Published, Kindly check it on http://wjert.org/home/current_issues

  • WJERT MAY ISSUE PUBLISHED

    JULY 2018 Issue has been successfully launched on 1 July 2018

  • WJERT New Impact Factor

    Its our Pleasure to Inform you that WJERT Impact Factor has been increased from 4.236 to 5.218 due to high quality Publication at International Level

  • ICV

    WJERT Rank with Index Copernicus Value 79.45 due to high reputation at International Level

Indexing

Abstract

DEVELOPMENT OF PAPAYA AND CARROT ENRICHED MILK SHAKE AND ITS SENSORY EVALUATION

Dr. Jyotiprabha Mishra*, Dr. Nihar Ranjan Sarangi, Dr. Bidyut Prava Mishra, Rashmi Prabha Mishra, Navin Kumar and Dr. Chandrakanta Mishra

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.

[Full Text Article]