Vol. 12, Issue 3 (2023)

Author(s):
Prachi M Waykar, Bhavana R Wankhade, Chaitali G Fend and AB Motghare

Abstract:
The present investigation entitled “to study sensory evaluation of dried crushed mahua (Madhuca longifolia) flowers in preparation of milk shake.” was undertaken during the year 2022. Milk shake was prepared with different combinations of milk and mahua pulp viz. 100:00 (T₁), 95:05 (T₂), 92.5:7.5 (T₃), 90:10 (T₄), and 87.5:12.5 (T₅). Sensory evaluation carried out by five judges showed that the different levels of mahua pulp had a significant effect on sensory attributes such as flavour, body and texture, colour and appearance and overall acceptability of mahua milk shake. Milk shake prepared by blending with 5 parts of mahua pulp (T₂) had secured the highest score.