Studies on Sensory Analysis of Basundi Blended with Dried Anjeer

The study was conducted on the topic “Studies on Sensory Analysis of Basundi Blended with Dried Anjeer.” The different levels of dried anjeer 0, 2.5, 5, 7.5 and 10 per cent were tried in buffalo milk basundi. The product obtained was subjected for organoleptic evaluation by panel of judges. It was observed that the flavour score for treatment T0, T1, T2, T3 and T4 was 7.77, 8.07, 8.35, 7.15 and 7.00 respectively. Colour and Appearance was 8.03, 7.88, 8.42, 7.52 and 7.02, respectively. Body and texture was 7.72, 8.02, 8.20, 7.13 and 6.97, respectively. Overall acceptability score was 7.84, 7.99, 8.32 and 7.39 and 6.99 respectively for T0, T1, T2, T3 and T4. It was clear that the level of 7.5 dried anjeer crush have highest overall acceptability.