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Sensory evaluation of Kalakand enriched with papaya pulp (Carica Papaya)

International Journal of Chemical Studies · 2018 · Vol. 6(2) · pp. 3385–3386

A. B. Manohar✉AS GawaliRM RaundalVS KedareDV Shinde

Abstract

A study on “sensory evaluation of kalakand enriched with papaya pulp (Carica papaya)”was carried out by using buffalo milk. The study was to develop kalakand enriched with papaya pulp in different concentration by using whole milk. And the study on find out the sensory parameters of kalakand prepared by addition of different levels of papaya pulp. Kalakand prepared with 5 per cent papaya pulp was found best treatment.

Papaya Research and Applications Food Science and Nutritional Studies Banana Cultivation and ResearchCaricaPulp (tooth)Food scienceHorticultureBiologyMedicineDentistry

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0.32

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71%

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