1Department of Dairy Science, Toshniwal ACS College, Sengaon, Dist: Hingoli-431542
Department of Dairy Science, Yashwant Mahavidyalaya, Nanded, 431 602
Online published on 3 July, 2023.
The objective of the present investigation was to find out sensory characters of kulfi which was blended with the pulp of bullock heart fruit (Ramphal). The pulp was used at three different levels @ 10, 15 and 20 per cent. The sensory evaluation of resulting kulfi was carried out by the panel of six semi trained judges by adopting 9-point Hedonic scale. The overall acceptability was calculated as sum of all scores. Highest sensory score was obtained for the kulfi prepared by using 15 % bullock heart fruit pulp.
Custard Apple, Bullock heart fruit, Pulp, Kulfi, Sensory evaluation
