Vol. 11, Issue 12 (2022)

In this investigation attempts were made to evaluate the sensory qualities of basundi under retort packaging. The Retort processed basundi samples were compared with the non-retort processed basundi stored at 37 ºC and 5 ºC for about 35 days and observed the different sensory qualities of product at 5 days interval. The significant differences were observed during storage of basundi for sensory qualities. The sample preserved at 37 ºC awarded with the highest sensory score than the product stored at 5 ºC because the basundi stored at low temperature may leads to sugar separation and also increases the viscosity of the product. In comparison with the non-retort processed treatments, the retort processed treatments showed the higher sensory score up to 35th day of storage. Hence, the product without retort processing and stored at 37 °C showed the rapid declined in sensory score and product got spoiled thereafter.