International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Sensory evaluation of traditional Indian vermicelli kheer prepared using camel milk


Sowmya Rao, Malini Salimbabu, Khadijah Afrin, Juveria Tabassum, Apeksha Mohan, Craig S Khan

Camel Milk is considered as a food of high nutritive value with many therapeutic applications. Being deficient in β-lactoglobulin it is an option for lactose intolerant patients who generally cannot tolerate cow’s milk. Compared to other ruminants’ milk, camel milk is valued for its better digestibility due to the smallest milk-fat globules and its hypoallergenic properties in humans. In the present study, an attempt was made to prepare vermicelli kheer, a traditional Indian sweet dish, using camel milk (test) instead of cow’s milk (control). Results of the study indicated that camel milk vermicelli kheer had acceptable sensory attributes with respect to appearance, taste, color and consistency. Overall acceptability of the samples-control and test highlighted the fact that cow milk can be successfully replaced by camel milk in the preparation of vermicelli kheer.
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