The Asian Journal of Animal Science

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Sensory Quality of Kheerprepared by using Aromatic Varieties of Rice


Affiliations
1 Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), India
2 Krishi Vigyan Kendra, Sonapur, Gadchiroli (M.S.), India
     

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Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer.Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.

Keywords

Milk, Aromatic Rice, Kheer.
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  • Sensory Quality of Kheerprepared by using Aromatic Varieties of Rice

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Authors

D. M. Choudhari
Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), India
V. S. Kadam
Krishi Vigyan Kendra, Sonapur, Gadchiroli (M.S.), India

Abstract


Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer.Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.

Keywords


Milk, Aromatic Rice, Kheer.

References