Vol. 7, Issue 4 (2019)
Sensory quality of Kalakand Prepard by using ginger (Zingiber officinale) paste
Author(s): SG Kadam and KD Chavan
Abstract: Ginger paste was used to prepare the kalakand so as to improve its nutritive value and value addition. The trials were conducted with different levels of ginger paste in kalakand to optimize the experimental treatments. Initially, Kalakand samples were prepared with 0, 0.25, 0.50, 0.75, 1.0, 1.25, 1.50 and 1.75 % of ginger paste and sugar @ 6%. On the basis of sensory evaluation, without ginger paste (T0), 1% (T1), 1.25% (T2) and 1.50% ginger paste (T3) with 6% sugar level were chosen for experimental trials.The Kalakand samples were stored at room temperature (27+ 20C) during storage period up to 5th day. Sensory quality of the fresh Kalakand were significantly (P<0.05) influenced due to the blend of ginger paste in the kalakand. The mean sensory score for colour and appearance, body and texture, flavour and overall acceptability ranged from 8.26 (T3) to 8.65 (T2), 8.1(T3) to 8.36 (T2), 7.90 (T3) to 8.62 (T2), 7.20 (T3) to 8.44 (T2) for fresh Kalakand samples, respectively. The corresponding sensory score ranged from 5.04(T3) to 6.28 (T0), 7.10 (T0) to 7.28 (T2), 6.06 (T3) to 7.06 (T0) and 6.48 (T2) to 7.42 (T1), respectively during storage period.
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How to cite this article:
SG Kadam, KD Chavan. Sensory quality of Kalakand Prepard by using ginger (Zingiber officinale) paste. Int J Chem Stud 2019;7(4):1663-1666.
