Chemical and Sensory Quality of Indigenous Milk Based Product 'Rabri'

Abstract

Study was conducted to evaluate the chemical and sensory quality of indigenous milk-based product "Rabri". Samples were purchased from randomly selected Sweet/Dairy shops (25) situated at different areas at Hyderabad city and Latifabad. A total of 50 Rabri samples, two from each Sweet/Dairy shop were purchased and brought to the laboratory of Dairy Technology, Sindh Agriculture University, Tandojam for achieving the objectives of present study. The concentration of different components of Rabri varied greatly sample to sample. The percentage of moisture content ranged between 24.33 and 38.85%, fat 16.23 and 22.55%, protein 9.94 and 12.01%, lactose/sucrose 27.08 and 43.72% and ash 2.09 and 2.84%. Overall mean values were observed as 31.76±0.96%, 19.42±0.33%, 10.74±0.10%, 35.82±0.99% and 2.43±0.03% for moisture, fat, protein, lactose/sucrose and ash, respectively. Energy values of Rabri varied between 315.59 and 400.15 Kcal/100g with an overall mean of 361.05±4.73 Kcal/100g. Sensory quality of Rabri was within the acceptable range. Score rated by panel of Judges averaged 3.21±0.08 from the score of 5 for appearance, 5.43±0.17 from 10 for aeroma, 18.87±0.28 from 30 for taste/flavour, 18.68±0.29 from 30 for body/texture, 5.49±0.15 from 10 for overall sweetness and 5.29±0.27 from 10 for overall acceptability.