Vol. 10, Issue 3 (2022)
Sensory evaluation of designed colostrum cake prepared with coconut milk
Author(s): Shamika Surve, Nikhil Chorge, Shamali Surve, Sagar Khatake, Neha Dalvi and VS Dandekar
Abstract: A study on Process standardization for designed colostrum cake blended with coconut (Cocos nucifera L.) milk, honey and enriched with mango (Mangifera indica L.) Cv. Alphonso was carried out by using buffalo milk. The attempts have been made to study effect of different levels of coconut milk on colostrum cake. After organoleptic evaluation highest score was recorded by T2 i.e. at 35 per cent level of buffalo milk and 20 per cent level of coconut milk. Lowest score was observed by T5 i.e. 50 per cent buffalo milk and 5 per cent coconut milk.
Pages: 32-34 | 440 Views 72 Downloads
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How to cite this article:
Shamika Surve, Nikhil Chorge, Shamali Surve, Sagar Khatake, Neha Dalvi, VS Dandekar. Sensory evaluation of designed colostrum cake prepared with coconut milk. Int J Chem Stud 2022;10(3):32-34.
