Vol. 12, Special Issue 11 (2023)

Author(s):
Vijaykumar, M Venkatesh, RY Sushmita, CT Suresh, K Priyatam Reddy and CS Shashikumar

Abstract:
Plant-based alternative is the fast-growing segment in newer food product development category of functional and specialty beverage across the globe. Mangoes (Mangifera indica) are tropical fruit-bearing plants of Africa and Asia and has antimicrobial property against various food borne pathogens and also has high antioxidants which improves health and can be used in day-to-day recipes. Keeping the above point’s in view present investigation was carried to evaluate the effect of different levels of mango seed kernel powder on the sensory quality of low fat khoa. And the study revealed that out of three different levels of mango seed kernel powder (0.5, 2 or 4 percent) used at different levels and 0.5 percent mango seed kernel powder showed better sensory quality with respect to colour and appearance, body and texture, flavour and overall acceptability. Further increase in the levels showed lower sensory scores and quality of the product.