Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Sensory Characteristics of Sandesh by Incorporating with Mango Pulp (Mangifera indica L.) cv. ALPHONSO


Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
     

   Subscribe/Renew Journal


Sandesh is the one of the most popular traditional milk products in Indian subcontinent. Pattern of milk production in India indicates that about 6 per cent of the milk produced is coagulated to produce Chhana. Out of this, about 80 per cent is used for manufacture of Sandesh. The efforts are made in the present investigation to add the value of Sandesh by incorporating the mango pulp @ 7.5 per cent, 15 per cent, 22.5 per cent and 30 per cent of weight of Chhana. The different sesory characteristics were determined. It is concluded, the cow milk Chhana best for Sandesh preparation. Sensory characteristics i.e. colour and appearance, flavour, body and texture of Sandesh was done using hedonic rating scale then it is concluded that score increasing with addition of mango pulp upto 22.5 per cent level of mango pulp (T3) then decline significantly with increase in the level of mango pulp. From the results of present investigation it may be concluded that mango pulp could be successfully utilized for preparation of Sandesh. Addition of mango pulp in cow milk Sandesh improved sensory quality and acceptability of the product. For incorporation of Sandesh the optimum level of mango pulp found to be 22.5 per cent on the basis of weight of Chhana.

Keywords

Cow Milk, Chhana, Sensory Evaluation, Mango Pulp, Statistical Analysis.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Amerine, M.A., Ponhorn, R.M. and Rossiser, R.B. (1965). Principle of sensory evaluation of food. American Press, LONDON, UNITED KINGDOM.

  • Aneja, R.P. (1997). Traditional dairy delicacies. Dairy India, 5th Ed. pp. 379.

  • Aneja, R.P., Mathure, B.N., Chandan, R.C. and Banarjee, A.K. (2002). Technology of Indian milk product. A Dairy India Publication, DELHI, INDIA.

  • Bandyopadhay, P. (2006). Tecnological advancement on traditional Indian desiccated and heat-acid coagulated dairy product. Indian Dairyman, 58 (11): 59.

  • De, S. (1980). Outlines of dairy technology, Oxford University, Press,NEW DELHI, INDIA.

  • Dongale, Archana (2001). Preparation of kalakand fortified with mango (Mangifera indica L.) pulp cv. ALPHONSO.M.Sc.(Ag.) Thesis,Dr. Balasheb Savant KonkanKrishiVidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).

  • Kalalselvi, P. and Somasundaram, M. (2011). World wide dairy development-At a glance. Indian J. Mktg., 41 (7): 43.

  • Kote, D.P. (2008). Preparation of rasogolla blended with mango (Mangifera indica L.) pulp cv. ALPHONSO. M.Sc.(Ag.) Thesis, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).

  • Mane, A.B. (1999). Utilization of goat milk for preparation of Sandesh. M.Sc.(Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).

  • Mane, J.R. (2006). Studies on manufacture of Chhana podo. M.Sc.(Ag.) Thesis, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).

  • Patel, J.S., Bhadania, A.G. and Boghra V.R. (2006). Chemical composition and sensory evaluation of sandesh manufacture in scraped surface heat exchanger (SSHE). J. Dairying Food &H.S., 25 (1): 28.

  • Rajorhia, G.S. and Sen, D.C. (1988). Technology of Chhana, A review. Indian J. Dairy Sci., 41(2) :141.

  • Rangaswamy, R. (2010). A textbook of Agriculture statistics, IInd Ed. New age International Publication.139pp.

  • Sahu, J.H. and Das, H. (2007). Chhana manufacturing. Indian Dairy Association (IDA) Monograph, 003/TE/2007, New Dehli, India, 1-20pp.

  • Sahu, J.K. (2007). Process and machinery development for production of Sandesh- An Indian dairy product. Ph.D. Thesis, Indian Institute of Technology Kharagpur, U.P. (INDIA).

  • Sen, D.C. and Rajorhia,G.S.(1991a). Effect of replacement of cane sugar with corn syrup on sensory and chemical properties of sandesh. Indian J. Nutr. Dietet., 28 : 309.

  • Sen, D.C. and Rajorhia, G.S. (1991b). Production of narampak Sandesh from buffalo milk. J. Food Sci.&Technol., 28(6):359.

  • Sen, D.C. and Rajorhia, G.S. (1994). Role of saffron in improving storage quality of Sandesh. Indian J. Dairy Sci., 47(3):198.

  • Shelke, R.R., Khedkar, C.D. and Pande, S.P. (2002). Effect of acid value of Chhana on quality of rasogolla. Indian J.Dairy Sci., 55 (1): 51.

  • Singh, G.P. and Ray, T.K. (1977). Effect of milk coagulants on the quality of Chhana and Chhana whey. J. Food Sci. & Technol., 14 : 205.

  • Singh, N.G., Murthy, P.R.S. and Reddy, Y.K. and Reddy, V.P.N. (2006). Optimization of ingradient for production of milk sweetmeat Sandesh. Indian Dairyman, 59 (6): 359.

  • Snedecor, W.G. and Cochran, G.W. (1994). Statistical methods, 8th Ed. The Iowa State University Press, Ames, Iowa.


Abstract Views: 500

PDF Views: 1




  • Studies on Sensory Characteristics of Sandesh by Incorporating with Mango Pulp (Mangifera indica L.) cv. ALPHONSO

Abstract Views: 500  |  PDF Views: 1

Authors

V. N. Patil
Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
R. M. Kadam
Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
Sonali Jadhav
Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India
A. A. Hanmante
Department of Animal Husbandry and Dairy Science, Dr. Balasheb Savant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri (M.S.), India

Abstract


Sandesh is the one of the most popular traditional milk products in Indian subcontinent. Pattern of milk production in India indicates that about 6 per cent of the milk produced is coagulated to produce Chhana. Out of this, about 80 per cent is used for manufacture of Sandesh. The efforts are made in the present investigation to add the value of Sandesh by incorporating the mango pulp @ 7.5 per cent, 15 per cent, 22.5 per cent and 30 per cent of weight of Chhana. The different sesory characteristics were determined. It is concluded, the cow milk Chhana best for Sandesh preparation. Sensory characteristics i.e. colour and appearance, flavour, body and texture of Sandesh was done using hedonic rating scale then it is concluded that score increasing with addition of mango pulp upto 22.5 per cent level of mango pulp (T3) then decline significantly with increase in the level of mango pulp. From the results of present investigation it may be concluded that mango pulp could be successfully utilized for preparation of Sandesh. Addition of mango pulp in cow milk Sandesh improved sensory quality and acceptability of the product. For incorporation of Sandesh the optimum level of mango pulp found to be 22.5 per cent on the basis of weight of Chhana.

Keywords


Cow Milk, Chhana, Sensory Evaluation, Mango Pulp, Statistical Analysis.

References