Process optimization and sensory quality of dragon fruit milkshake

The study aimed to “Process optimization and sensory quality of dragon fruit\r\nmilkshake”. Dragon fruit pulp was incorporated at different levels (3%, 6%,\r\nand 9%) with varying sugar concentrations (6% and 8%). The sensory evaluation\r\nwas conducted using a trained panel using a 9-point hedonic scale. The T4\r\ntreatment (6% dragon fruit pulp, 8% sugar) received the highest acceptability\r\nscore (8.76), demonstrating a desirable colour, body and texture, flavour, and\r\noverall acceptability. The findings suggest that moderate levels of dragon fruit\r\npulp enhance sensory properties, making it a nutritious and appealing\r\ndairy-based beverage.