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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Special Issue 5 (2020)

Studies on sensory analysis of low fat muskmelon lassi

Author(s):

Washimbe DV, Patil RA, Patange SB and Kapkar RV

Abstract:
The Study was conducted on the topic “Studies on Qualities of Low Fat Muskmelon Lassi.” The different levels of muskmelon pulp 5 parts, 10 parts, 15 parts and 20 parts were tried in low fat lassi. The product obtained for organoleptic evaluation by panel of judges. It was observed that flavour score were T1, T2, T3, T4 and T5 treatments were 8.38, 8.88, 8.06, 7.69 and 6.88, respectively. Body and texture were T1, T2, T3, T4 and T5 treatments were 8.19, 8.75, 8.00, 7.38 and 6.63, respectively. Colour and appearance scores for the treatments T1, T2, T3, T4 and T5 were 8.25, 8.81, 8.19, 7.50 and 6.81, respectively. It was observed that the overall acceptability score for sensory was 8.31, 8.94, 8.13, 7.25 and 6.69 respectively. It was clear that the level of 5 parts of muskmelon pulp low fat lassi have highest overall acceptability.

Pages: 359-361  |  200 Views  58 Downloads

How to cite this article:
Washimbe DV, Patil RA, Patange SB and Kapkar RV. Studies on sensory analysis of low fat muskmelon lassi. J Pharmacogn Phytochem 2020;9(5S):359-361.