Proximity analysis and sensory characteristics of soya dates sandesh
Sandeshrepresents the traditional Indian dairy product used as sweet dairy desserts, prepared by acid and heat coagulation of milk. It is popular throughout eastern part of India especially in West Bengal. Sandesh of many varieties is manufactured and sold in the country. Therefore aim of our study was to innovatively formulate the traditionally prepared sweet- “sandesh” into a nutrient dense “soya dates sandesh”. Nutritional value of this traditional sweet was enriched through the addition of soya milk paneer, dates and honey. This could also meet the needs of health conscious consumers. Soya milk was extracted from soya beans for the preparation of soya paneer and cow’s milk was used to prepare milk paneer. Three products were prepared, Control (C0) - Paneer with sugar and 2 variations of cow milk paneer with soya milk paneer was formulated (Variation 1-3:1 and Variation 2-1:1). Proximity analysis was determined and sensory evaluation was done among a panel of 10 members using a 9 point hedonic scale. From the study it was noted that protein and moisture content of the soya dates sandesh increased significantly as soya milk paneer was substituted at 25% and 50% to cow milk paneer whereas, fat content reduced from 14.1% in control to 8.42% in variation 2. This was statistically significant. Sensory attributes of cow milk paneer and soya milk paneer showed a significant difference in all the attributes (p>0.05) except texture when compared with the control. Hence present study showed that nutritious soya dates sandesh can be developed by substituting 25% of soya milk paneer to cow milk paneer; which was better accepted and also maintained the organoleptic properties of sandesh.