Vol. 11, Issue 12 (2022)

Author(s):
Jayashri D Shingare, SD Chavan, RR Shelke, SR Shegokar, PA Kahate and Falguni N Khadse

Abstract:
The study was planned to prepared misti dahi by blending millets flour with cow milk at different proportion. The acceptability misti dahi was prepared from cow milk by blending at 2, 4, 6 parts of foxtail millet flour, 2, 4, 6 parts of finger millet flour and the combination of both millet flours was measured in terms of sensory attributes, by using 9 point hedonic scale by panel of semi trained judges. The study shows effect of foxtail millet and finger millet flour incorporation on sensory quality with respect to flavour, colour and appearance, taste, body and texture and overall acceptability of misti dahi were studied during refrigerated storage at 5±1ºC, it was carried out on 0 day, 3rd, 6^th, 9^th and 12^th day. The overall acceptability of control and experimental misti dahi on 0 day irrespective of the treatments was (7.50) which decreased to (5.92) on the 12th day.