Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 318-321

Studies on Sensory Evaluation of Diabetic Shrikhand by using Jamun (Syzygium Cumini L.) Pulp

P.B. Chavan, P.V. Padghan, P.S. Andharepatil
1Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur-413 512, M.S., India VNMKV, Parbhani-431 402, M.S., India.<br />&nbsp;
Cite article:- Chavan P.B., Padghan P.V., Andharepatil P.S. (2019). Studies on Sensory Evaluation of Diabetic Shrikhand by using Jamun (Syzygium Cumini L.) Pulp. Asian Journal of Dairy and Food Research. 38(4): 318-321. doi: 10.18805/ajdfr.DR-1479.
Shrikhand was prepared by using jamun pulp at 10 per cent, 20 per cent and 30 per cent on the weight basis of chakka with 40 per cent sugar. The main aim of using jamun pulp was to harvest and conserve the medicinal properties of jamun specially antidiabetic and used of a major and cheap source of manganese, calcium, iron, potassium and sodium. It is well known that inclusion of jamun in your diet and it may naturally reduce the amount of sugar in blood. The product obtained was subjected for sensory evaluation by panel of judges. It was observed that the colour and appearance score for treatment T0, T1, T2 and T3 was 7.63, 7.50, 8.00 and 8.50, respectively. Flavour score was 8.13, 8.00, 8.25 and 8.38, respectively. Taste score was 8.13, 7.75, 8.00 and 8.25, respectively. Consistency score was 8.25, 7.75, 7.75 and 7.75, respectively. Overall acceptability scores for sensory was 8.03, 7.75, 8.00 and 8.22, respectively. Sensory parameters of shrikhand i.e. Colour and appearance, flavour, taste and overall acceptability was increased progressively in all treatments but consistency goes on decreased and remain constant for jamun pulp added shrikhand. 
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