Sensory Evaluation of Rasmalai Blended with Sweet Potato (Ipomoea batatas L.) Pulp
Year: 2025
Type: article
Abstract: Aims: Nutritional benefits of sweet potato blended into Rasmalai was explored in this study by developing a value-added Rasmalai. This work aimed to facilitate utilization of sweet potato pulp not only increases nutritive value of product but also improved sensory quality. This study finds out optimum level of sweet potato pulp in Rasogolla part of Rasmalai with two sugar level in concentrated milk. Study Design: This research was experimental and performed in a laboratory. Place and Duration of Study: This study was conducted at Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr.BSKKV, Dapoli Maharashtra , India, during 2022-23. Methodology: The Rasmalai was prepared from cow and buffalo milk by incorporating sweet potato pulp @ 0%(T0),5% (T1), 10% (T2), and 15 % (T3) in Rasogolla part and two sugar level i.e. 7% (S1) and 8% (S2) in concentrated milk based on weight of Chhana and initial milk respectively. All treatments were analyzed for sensory attributes i.e colour and appearance, body and texture, flavour and overall acceptability by using 9-point Hedonic scale. Research Conducted with Five Replication. Results: Most optimum level of sweet potato pulp @10 % found in Rasmalai with 7 and 8 percent sugar level had obtaining maximum score for colour and appearance (8.18 and 8.18) and, body and texture (8.34 and 8.28), flavour (8.34 and 8.50) and overall acceptability (8.54 and 8.58) respectively.The statistical analysis of the data shows that the impact of sweet potato pulp was significant at the 1% level of probability, but the effect of sugar and the interaction effect of sugar X SPP were non-significant. Conclusion: The study concludes that incorporating up to 15% sweet potato pulp in Rasmalai can improve its sensory characteristics without compromising its traditional appeal, offering a nutritious twist to the dessert. The most acceptable quality Rasmalai can be prepared by using 10% SPP with both sugar level.
Institution: Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4407248571