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 (P0.05) 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.
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