Sensory evaluation of milk shake prepared by incorporation of date (Phoenix dactylifera L.) and jaggery

Abstract

The present investigation was made with an attempt to develop a good quality milk shake by incorporating date and jaggery at different levels. The levels of date pulp were 5, 10, 15 percent and jaggery at the rate 4, 5, 6 per cent of milk. The data collected on different aspect were tabulated and analysed statistically with the methods of analysis of various and critical difference. Milk shake was made from buffalo milk having 6.10 per cent fat and per cent SNF. Physico–chemical analysis was carried out to ascertain the extent of variation in total solids, fat, protein and ash content. An organoleptic evaluation (colour and appearance, consistency, flavour and overall acceptability) was done by nine-point hedonic scale. According to analysis treatment J1D2 was found to be the best among the treatments i.e.4 percent jaggery and 10 per cent date pulp. Thus, as per product acceptability judged by organoleptic evaluation and therapeutic value is concerned the treatments can be rated on J1D2 (7.740), J1D3 (7.660), J2D2 (7.476), J2D3 (7.432), J3D2 (7.414), J1D1 (7.376), J3D3 (7.296), J2D1 (7.242), J3D1 (7.232).