SENSORY EVALUATION OF PAPAYA MILK SHAKE

The present Study was undertaken with an objective to prepare the standardized procedure of papaya milk shake with the sensory evaluation Milk shake was prepared from different proportions of cow milk and papaya pulp i.e. 95:05 (T1), 90:10 (T2), 85:15 (T3) and 80:20 (T4). The sensory score for overall acceptability of papaya milk shake blended with 5, 10, 15 and 20 per cent papaya pulp based on 9 point hedonic scale were 6.24, 7.00, 8.60 and 6.84, respectively. The score for flavor, body and texture, colour and appearance based on 100 point numeric scale were 39.68, 32.16 and 18.72, respectively. It was observed that the papaya milk shake prepared from 85 parts of cow milk and 15 parts of papaya pulp was most acceptable and ranked between like very much to like extremely