Studies on sensorial and physico-chemical properties of optimized almond supplemented paneer kheer

Abstract

Almond supplemented paneer kheer was prepared using different levels of almond, milk paneer ratio and sugar levels to optimized (control and optimized almond supplemented paneer kheer) process for its manufacture and to study its sensory and chemical Characteristics. Initially, there are 45 treatment combinations used for preliminary trials were conducted by the blending of the different ingredients of almond as paste form i.e. 0, 2, 4, 6, & 8 %, milk paneer ratio viz; 850:150g, 900:100g and 950:050g and 2, 3, & 4 % sugar used to finalize for the further analysis. After the analysis of these treatment combinations, that control and optimized almond supplemented paneer kheer combinations were found significantly (p