Study on sensory evaluation crushed dried mahua (Madhuca longifolia) flowers in the preparation of Kulfi

The present investigation was conducted at Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. PDKV, Akola) during 2023-2024. An effort was made to determine the optimum level of crushed dried mahua flowers in the preparation of Kulfi, with an objective to evaluate the product by sensory quality. The present study was carried out with five treatments including control T1 and Kulfi prepared from condensed milk with different levels of crushed dried mahua flowers i.e. 8.0%, 10%, 12% and 14% in treatment T2, T3, T4 and T5, respectively. The results showed that, the mean score of flavour of Kulfi in treatment T5 was highest (8.4) and lowest was recorded in T1 (6.6). The mean score for body and texture of kulfi was highest in T5 (8.4) and lowest in T1 (6.4). In terms of colour and appearances, the highest score was recorded in T5 (8.4) and lowest in T1 (6.6). The highest overall acceptability score was recorded in T5 (7.8) over other treatments This superiority was found due to the addition of 14% crushed dried mahua in Kulfi. It is concluded that, Kulfi of acceptable quality can be prepared by adding 14% crushed dried mahua flowers. It was inferred that, sensory quality of treatment T5 was good T1, T2, T3 and T4 which were fair in quality.