Authors : NIVEDITA D. DANDE AND PRAJAKTA J. NANDE
Page Nos : 260-265
Description :
Colostrum benefits are wide spread and for good reason. This study deals with standardization & palatability evaluation of recipes prepared with bovine colostrum (BC). Four experimental (E) recipes namely, kalakand (K), palak paneer (PP), chocolate split (CS) & vegetable pizza (VP) were prepared & compared with control (C) recipes for sensory & nutritional quality. Six human panelists were used to conduct sensory testing. BCK was well accepted for appearance, colour & texture whereas flavour & taste of BCK received significantly lower mean scores than CK (t=3.69, 2.83 & 3.06, respectively). BCPP was as highly accepted for its colour, flavour, taste & overall acceptability as that of CPP (t=0.83, 0.16, 1.16 & 1.84, respectively). BCCS scored identical to CCS for appearance, colour & taste (9.66, 10 & 9.88, respectively). With higher mean score for colour as compared to CVP, BCVP was equally accepted for all other sensory attributes. All BC products prepared from bovine colostrum were energy dense & rich source of high biological value protein & well accepted for their sensory attributes. Being a very good source of protein, energy, micronutrients as well as immune and health factors, natural bovine colostrum can be incorporated in different food products. Naturally available surplus bovine colostrum can be exploited commercially.
Keywords: Bovine colostrum, palatability, sensory attributes, protein, energy.
