Authors : Nivedita Dande & Prajakta J. Nande
Page Nos : 518- 529
Description :
Colostrum is mother‟s nature very first life sustaining superfood. Present study deals with standardization & palatability evaluation of recipes prepared with bovine colostrum. Two sweet & two savoury experimental recipes (porridge, halwa, kofta curry & paratha) were prepared using bovine colostrum & compared with the control recipes for sensory & nutritional quality. Sensory testing was conducted by six human panelists. All recipes prepared using bovine colostrum were well accepted for their sensory attributes. In comparison with control, experimental kofta curry & paratha were very well accepted for appearance, colour, doneness, texture, mouthfeel, flavour, taste & acceptability (t=0.00 to 1.30, p>0.05). Experimental porridge & halwa prepared from bovine colostrum were well accepted. All experimental recipes were found to be good in energy & protein content. It is concluded that products prepared from bovine colostrum were energy dense & rich source of high biological value protein & well accepted for their sensory attributes. Being a very good source of protein, energy as well as immune and health factors, natural bovine colostrum can be incorporated in different food products. Naturally available surplus bovine colostrum can be explored commercially.
