The Effect of the combination of finger millet powder and Jamun pulp on the sensory quality of Kulfi

The present investigation entitled “The effect of combining finger millet powder and jamun pulp on the sensory quality of kulfi." was undertaken in the Department of Animal Husbandry and Dairy Science, Dr. P.D.K.V., Akola, Maharashtra. In the present investigation, an attempt was made to study the sensory properties of Kulfi prepared by using a combination of finger millet powder and jamun pulp by using a 9-point hedonic scale by a panel of semi-trained judges. The cow milk used for the preparation of kulfi was standardized with 6.5 per cent fat and concentrated up to 50%. Based on preliminary trials finger millet powder level was fixed on the basis of sensory evaluation as 0.8% finger millet powder level was used for further studies of jamun pulp. The control (T1), experimental kulfi were made using 0.8% finger millet powder (T2) 5, 7, and 9% jamun pulp for treatments T3, T4, and T5 treatment respectively. The result revealed that the average mean score of flavour were 8.05 (T1), 7.65 (T2), 7.92 (T3), 8.25 (T4) and 7.22 (T5) respectively. The average mean score of colour and appearance were 8.10 (T1), 7.68 (T2), 7.90 (T3), 8.17 (T4) and 7.61 (T5) respectively. The average mean score of body and texture were 8.09 (T1), 7.81 (T2), 7.95 (T3), 8.30 (T4) and 7.51 (T5) respectively. The average mean score of overall acceptability were 8.02 (T1), 7.90 (T2), 7.97 (T3), 8.20 (T4) and 7.65 (T5) respectively.