Studies of Sensory Characteristics on Instant Powder Drink Developed with Dry Date Fruits

Abstract

This study aimed to develop Instant powder drink with dry date fruits and to specify its quality parameter by organoleptic analysis followed by statistical analysis. Products were developed with variable wt% of dry date powder as 10 wt% (Sample-1), 15 wt% (Sample-2) and 20 wt% (Sample 3) along with glucose powder, citric acid, salt, and sugar. Sensory evaluation of the developed products were carried out by 30 panelist on a nine-point hedonic scale for different sensory parameters such as- appearance, flavor, taste, texture and overall acceptability. Obtained experimental values from duplicate measurements were subjected to statistical analysis for mean. Mean value of sensory attributes like overall as consumer preference of three samples showed that overall acceptance of sample 1 is more than other two samples. Lower mean for overall acceptance was observed in case of sample 2. In quality parameter test Sample-1 and Sample-3 showed more preferable and approved to be the better in all sensory attributes by the panelists. The study also revealed that Sample-1 was more acceptable than other samples which contained less w% of dry fruits.