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World Journal of Engineering Research and Technology

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Engineering Research and Technology

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

ISSN 2454-695X

Impact Factor : 7.029

ICV : 79.45

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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 (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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