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International Journal of Applied Research
  • Multidisciplinary Journal
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

IMPACT FACTOR (RJIF): 8.4

Vol. 1, Issue 4, Part C (2015)

Sensory evaluation of frozen dessert prepared by different level of Asparagus adscendens R and Dactylorhiza hatagirea powder

Sensory evaluation of frozen dessert prepared by different level of Asparagus adscendens R and Dactylorhiza hatagirea powder

Author(s)
Mohd Nayeem Ali, Mahendra Singh, Sandeep GM Prasad, Tushar Josh Tirkey
Abstract
Frozen desert prepared by incorporating medicinal herbs showed sensory properties. Asparagus adscendens R. and Dactylorhiza hatagirea are popular medicinal plant has containing improvement flavour and test, colour and appearance, body and texture, melting quality of milk frozen product. The present study is carried out to find the flavour and test, colour and appearance, body and texture, melting quality measured by sensory methods of dairy frozen desserts. The result found that best overall acceptability of frozen desserts were inclusion 0%, 2%, 3% and 4% herbs used respectively in frozen desserts. Frozen desserts was found best treatment T5 followed by control and other experimental treatment. Frozen dessert prepared by this method is subjected to sensory properties of herbal milk frozen dessert.
Pages: 115-117  |  1322 Views  99 Downloads


International Journal of Applied Research
How to cite this article:
Mohd Nayeem Ali, Mahendra Singh, Sandeep GM Prasad, Tushar Josh Tirkey. Sensory evaluation of frozen dessert prepared by different level of Asparagus adscendens R and Dactylorhiza hatagirea powder. Int J Appl Res 2015;1(4):115-117.
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