Research Journal of Animal Husbandry & Dairy Science

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Optimization of the Proximate Ingredients of Rabri-An Energy Rich Traditional Indian Dairy Product Based on Sensorial Analysis


Affiliations
1 Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), India
2 Indian Institute of Packaging, Delhi, India
3 Jamia Hamdard, Hamdard Nagar, Delhi, India
     

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In this study, the effect of milk on the proximate composition of Rabri was done using three samples of milk obtained from cow, buffalo and mixed milks from both (50:50) and the Rabri samples were evaluated for their nutritional ingredients. The quality of Rabri produced from buffalo milk was found to be superior to Rabri produced from cow milk and their mixture. The composition of Rabri (from buffalo milk with 6 % added sugar) was 34.49 per cent moisture, 20.33 per cent fat, 9.87 per cent protein, 30.93 per cent Lactose/sucrose, 2.14 per cent ash and 63.27 per cent total solids. The sensory evaluation of Rabri revealed that the average overall acceptability score for Rabri prepared from buffalo milk was highest (7.79) (on a 9-point hedonic scale) followed by mixed milk (7.71) with the least value obtained from cow milk (7.57).

Keywords

Rabri, Sensory Evaluation, Proximate Analysis, Nutritional Constituents.
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  • Optimization of the Proximate Ingredients of Rabri-An Energy Rich Traditional Indian Dairy Product Based on Sensorial Analysis

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Authors

D. C. Rai
Department of Dairy and Food Technology, Banaras Hindu University, Banaras (U.P.), India
Tanweer Alam
Indian Institute of Packaging, Delhi, India
Aastha Bhardwaj
Jamia Hamdard, Hamdard Nagar, Delhi, India

Abstract


In this study, the effect of milk on the proximate composition of Rabri was done using three samples of milk obtained from cow, buffalo and mixed milks from both (50:50) and the Rabri samples were evaluated for their nutritional ingredients. The quality of Rabri produced from buffalo milk was found to be superior to Rabri produced from cow milk and their mixture. The composition of Rabri (from buffalo milk with 6 % added sugar) was 34.49 per cent moisture, 20.33 per cent fat, 9.87 per cent protein, 30.93 per cent Lactose/sucrose, 2.14 per cent ash and 63.27 per cent total solids. The sensory evaluation of Rabri revealed that the average overall acceptability score for Rabri prepared from buffalo milk was highest (7.79) (on a 9-point hedonic scale) followed by mixed milk (7.71) with the least value obtained from cow milk (7.57).

Keywords


Rabri, Sensory Evaluation, Proximate Analysis, Nutritional Constituents.

References