Author(s):

Pankaj Kumar Gupta, Rajendra Kumar Pandey, Balasaheb Andhare and Rathaur Aman

Abstract: Almond supplemented paneer Kheer was prepared using different levels of almond, milk paneer ratio and sugar levels to optimized (control and optimized almond supplemented paneer Kheer) process for its manufacture and to study its sensory and chemical Characteristics. Initially, there are 45 treatment combinations used for preliminary trials were conducted by the blending of the different ingredients of almond as paste form i.e. 0, 2, 4, 6, & 8%, milk paneer ratio viz; 850:150g, 900:100g and 950:050g and 2, 3, & 4% sugar used to finalize for the further analysis. After the analysis of these treatment combinations, that control and optimized almond supplemented paneer Kheer combinations were found significantly (p<0.05) higher i.e. A0B2C2 (almond 0% milk paneer ratio 900:100 and sugar 3%) and A3B2C2 (almond 6% milk paneer ratio 900:100 and sugar 3%) respectively for further analysis. The mean sensory score for flavor, sweetness, colour & appearance, consistency and overall acceptability showed significant (p<0.05) differences. The mean score for flavor, sweetness, colour & appearance, consistency and overall acceptability of control and optimized almond supplemented paneer Kheer viz; 8.10, 8.40, 8.05, 8.15 and 8.22 and 8.60, 8.65, 8.65, 8.60 and 8.63 score were found respectively. In this present investigations, the control and optimized almond supplemented paneer Kheer. The optimized Kheer were found statistically (p<0.05) significantly for moisture, fat, protein, lactose, sucrose, ash, total solid, titratable acidity and pH.. The value were found in percentages that is 46.46, 18.55, 13.96, 7.20, 3.95, 1.94, 53.53, 0.46 and 5.69 and 33.55, 31.16, 1680, 10.07 5.53, 2.25, 66.45, 0.31, 6.22 respectively.

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