We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Sensory Studies of Safflower Seed Milkshake Analogue using Fuzzy Logic.
- Authors
TADAKOD, MANSURKHAN; DESHAMNI, SAGAR; HARSHITHA, T.; KAVITHA, C.; DESAI, SATISH R.
- Abstract
The fuzzy logic technique was used to evaluate the acceptability of the safflower seed milkshake analogue with the conventional bovine milkshake. The sensory evaluation of four different milkshake formulations viz., T1 = Bovine milk (60%) + Banana pulp (30%) + Sugar (10%) + Cardamom powder (0.1%), T2 = Safflower seed extract (60%) + Banana pulp (30%) + Sugar (10%) + Cardamom powder (0.1%), T3 = Bovine milk (60%) + Sapota pulp (30%) + Sugar (10%) + Cardamom powder (0.1%), T4 = Safflower seed extract (60%) + Sapota pulp (30%) + Sugar (10%) + Cardamom powder (0.1%) was conducted. The sensory panel was comprised of semi-trained, individuals of 18-45 years age. Study found T4 sample as more acceptable and taste as the most salient sensory parameter followed by mouth feel, flavour and colour in determining the acceptability of the milkshake.The experiment evident the potential of safflower seed to use as an ingredient in the production of milkshake analogues. This milkshake analogue prepared from safflower seed was acceptable and on par with a bovine milkshake. The industry can use safflower seed extracts like soya bean, peanut, almond, cashew and oat extracts to provide a variety of beverages. Consumer’s demand for vegan, lactose-free or novel drinks could be met by this novel milkshake analogue from safflower seed.
- Subjects
FUZZY logic; MILKSHAKES; SAFFLOWER; SEEDS; SOYBEAN; LACTOSE; DRIED milk; NUTS
- Publication
Mysore Journal of Agricultural Sciences, 2023, Vol 57, Issue 1, p139
- ISSN
0047-8539
- Publication type
Article