Sensory Evaluation and Cost of Production of Kheer Prepared from Cow Milk Blended with Sweet Potato (ipomea batatas 1.)

摘要

Kheer was prepared from cow milk blended with sweet potato (Ipomea batatas L.) in the Dairy Technology laboratory, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. Kheer was prepared from five different combinations of cow milk and sweet potato paste i.e 97.50 per cent cow milk with 2.50 per cent rice T (control), 95:05(T2), 90:10(T^, 85:15(TJ and 80:20 (TJ was evaluated for various sensory attributes and it was found that kheer prepared from cow milk blended with 10 per cent sweetpotato paste was superior as compare to other treatments, considering the cost of ingredients it was found that cost of preparation of kheer was decreased with increase in level of sweet potato.