Vol. 9, Special Issue 5, Part A (2024)

Author(s): AS Gahane, VG Atkare and Bhavana R Wankhade

Abstract: In the present study, the cow milk was standardized to 4 per cent fat. The kheer was prepared by addition of Bhandara chinnor rice at 1.5 per cent (T₁), 2.0 per cent (T₂), 2.5 per cent (T₃) and 3.0 per cent (T₄) by weight of milk. The results of four treatments with five replications were statistically analyzed by using completely randomized design (CRD). The data obtained after sensory evaluation for flavour, body and texture, colour and appearance and overall acceptability and chemical analysis of fat, total solids, protein, ash, moisture were subjected to statistical analysis. The flavour score of kheer prepared with addition of Bhandara chinnor rice at 1.5 per cent (T₁), 2.0 per cent (T₂), 2.5 per cent (T₃) and 3.0 per cent (T₄) were recorded as 7.30, 7.52, 8.40 and 6.60, respectively. The body and texture score of kheer prepared with addition of Bhandara chinnor rice at 1.5 per cent (T₁), 2.0 per cent (T₂), 2.5 per cent (T₃) and 3.0 per cent (T₄) were recorded as 7.40, 7.60, 8.48 and 6.66, respectively. The colour and appearance score of kheer prepared with addition of Bhandara chinnor rice at 1.5 per cent (T₁), 2.0 per cent (T₂), 2.5 per cent (T₃) and 3.0 per cent (T₄) were recorded as, 7.50, 7.70, 8.60 and 6.74, respectively. The mean scores for overall acceptability of kheer prepared with addition of Bhandara chinnor rice at 1.5 per cent (T₁), 2.0 per cent (T₂), 2.5 per cent (T₃) and 3.0 per cent (T₄) were recorded as 7.44, 7.64, 8.70 and 6.72, respectively. Kheer prepared with addition of 2.5 per cent of Bhandara chinnor rice and 8 per cent sugar (T₃) was found superior sensory quality over the treatments T₁, T₂ and T₄.