To study the optimization process of apple Rabri through sensory analysis

Abstract

India has emerged today as the largest milk producer in world with an annual production of 165.4 million tons (NDDB, 2017). India is the world’s fastest growing market for milk and milk products with an annual growth rate of about 5%. Heat desiccation is the most ancient technology used to process the milk and milk products. These have been used as desserts at the end of meals. Present study was conducted to optimize the level of Apple concentration by analyzing different concentration of Apple with fixed concentration of Stevia (0.3%). Apple concentration taken were 15%, 20% and 25% added based on milk weight. The apple was added during concentration stage. Sensory analysis of different trials was done, and it was found that Rabri with 20% apple concentration was most suitable. This study ultimately results in production of Rabri with increased functional value and it was concluded that a good quality Rabri can be prepared by adding Apple without hampering its sensory characteristics.