Author(s):

Saiyyad Alamdar Husain and John David

Abstract: The present study was undertaken to prepare the sandesh dessert by using standard buffalo milk, sugar, Ashwagandha and Tulsi. There was one control and 15 treatments and each was replicated five times. The control (A₀B₀) was prepared from standardiezed buffalo milk, (fat, 4.5% and SNF, 8.5%), chhana, sugar ((30.0% of total wt.). Experimental Herbal Sandesh dessert A₀B_1, A₀B₂, A₀B₃, A₁B₀, A₁B₁, A₁B₂, A₁B₃, A₂B₀, A₂B₁, A₂B₂, A₂B₃, A₃B₀, A₃B₁, A₃B₂ and A₃B₃ was prepared from standard buffalo milk (fat,4.5% and SNF,8.5%), chhana, sugar ((30.0% of total wt.) and different ratio of Herbs such as 1,2,3,4,5 and 6%. The control and the experimental product were tested for organoleptic properties by using 9 point hedonic scale. Effect of different level and herbs ratio and sensory scores for all attributes were highly acceptable for Sandesh A₂B₂ made with 96 % Chhana, 2.0% Ashwagandha and 2.0% Tulsi extract at 0, 5, 10 and 15 days. Increased levels of herbs in Herbal Sandesh A₃B₃ made with 94% Chhana, 3% Ashwagandha and 3%Tulsi-3% herbs Sandesh, resulted in decrease in Flavour, Texture and overall acceptability.

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