Studies on sensory quality and cost structure of kheer prepared from cow milk blended with different levels of Chia (Salvia hispanica L.) seeds

Introduction

Milk is considered one of the most complete and nutritious foods available in nature and is often referred to as "nature's perfect food." It provides almost all essential nutrients required for the growth, maintenance, and proper functioning of the human body. Milk contains high-quality proteins, fat, lactose, vitamins, and minerals in a highly digestible form, making it an indispensable component of the human diet. Kheer is a traditional sweet rice-based dairy dessert that holds a significant place in festive and ceremonial meals, particularly in India. Historical references to a sweetened rice dish cooked in milk can be found in Buddhist and Jain literature around 400 B.C., where it was known as 'Payasa'. In southern India, a similar milk-based delicacy called 'Payasam' is widely consumed and carries cultural and religious significance comparable to that of kheer in northern India. (Jha et al., 2013) [1] . There are several method of kheer preparation by using various based products such as Pulse based kheer (Bengal gram kheer, Green gram kheer), Cereal based kheer (Rice kheer, Pal kheer, Wheat kheer, Rice suji Kheer, Gogdi kheer, Avalakki kheer), Tuber crop based kheer (Sabakki kheer, Kaddu ki kheer, Movina kheer), Fruit based kheer (Mango kheer, Jackfruit kheer), Seed based kheer (Poppy seed kheer). (Unnikrishanan 2000) [2] . Chia seeds are highly valued for their nutritional properties, containing approximately 25-38% fat, with the majority consisting of polyunsaturated fatty acids (PUFAs). Among plant sources, chia is recognized for having one of the highest concentrations of alpha-linolenic acid (ALA), an omega-3 fatty acid, which makes up about 68% of its total fatty acid content. This is important because humans cannot produce polyunsaturated fatty acids on their own and must obtain them through dietary sources. Additionally, when chia seeds are immersed 4 in water, they develop a mucilaginous gel, which functions as a natural thickening and stabilizing agent in food applications (Rai et al., 2014) [3] .

Materials and Methods

The kheer was prepared from cow milk, Chia seeds and 6% sugar constant for all the treatments. Kheer prepared with T 1 control 2.5% rice, T 2 (1.5% Chia seeds), T 3 (3% chia seeds), T 4 (4.5%) and T 5 (6% chia seeds) used for experimental study. The samples of chia kheer were evaluated for their flavour, colour and appearance, body and texture and overall acceptability.

The sensory evaluation was carried out by using 9 point hedonic scale as prescribed by Nelson et al. (1964) [4] . The data obtained in the present investigation was statistically analysed by CRD as prescribed by Amble (1975) [5] .

RR Shelke

Results and Discussion

Sensory evaluation

The data obtained in respect to sensory parameters i.e. Flavour, Body and texture, Colour and appearance and Overall acceptability was statistically analysed and presented in the Table 1.

Flavour

The chia kheer was subjected to sensory evaluation by panel of judges using 9 point hedonic scale. The critical difference (CD) was calculated and treatment differences were tested at 5 percent level of sig-nificance. It was observed that the overall score of chia kheer in treatment T 1 , T [6] reported that increased incorporation of safflower milk reduced flavour and overall acceptability due to the characteristic flavour imparted by safflower milk. The scores for flavour range between 8.75 to 7.80. Aundhkar et al. (2024) [7] also reported that barnyard millet kheer containing 1.5 per cent millet achieved the highest flavour and overall acceptability scores, whereas further increase in millet level decreased sensory scores because of darker colour and pronounced cereal flavour. Kadam (1998) [8] observed that incorporation of coloured rice significantly influenced the sensory quality of kheer, and higher levels of rice resulted in lower colour and appearance scores because of the darker product colour.

Body and texture

The average sensory score for body and texture in treatment T 1 , T 2 , T 3 , T 4 and T 5 were 8.25, 7.31, 7.75, 8.33 and 7.08, respectively. The critical difference (CD) was calculated and treatment differences were tested at 5 percent level of significance. It was noticed that the treatment T 4 was significantly superior over treatments T 1, T 2, T 3 and T 5 .

The above observation clearly indicates that, the highest liking was towards the T 4 . As far as body and texture concerned, treatment T 1 , T 2 and T 3 were also acceptable for panel of judges. As level of chia seeds goes on increasing the consistency of the kheer seems to be more thick than the normal kheer which ultimately resulted into the lowest sensory score for body and texture. Narwade et al. (2003) [6] prepared kheer from safflower milk blended with buffalo milk with different level of sugar and reported that the body and texture scores increased upto certain level after that score decreased due to furthur addition of safflower milk. Aundhkar et al. (2024) [7] also reported that kheer prepared with 1.5 per cent barnyard millet recorded the highest body and texture score (9.00), whereas further increase in millet level resulted in an excessively thick consistency and lower sensory scores. Kadam (1998) [8] The rate of decrease in body and texture scores was more pronounced in treatment T₅ as compared to T₁, T₂, T₃ and T₄. This reduction in scores may be attributed to the higher level of incorporation, which resulted in increased thickening and alteration in the characteristic consistency of kheer.

Colour and appearance

Overall colour and appearance score of chia kheer in treatment T 1 , T 2 , T 3 , T 4 and T 5 were 8.40, 7.33, 7.83, 8.50 and 7.33, respectively. Blending of 4.5 percent chia seeds in cow milk was preferred by the judges than the control sample and other treatments as far as colour and appearance character are concerned. As level increases the colour is seems to be dark in the product so the score goes on decreasing in subsequent levels. Narwade et al. (2003) [6] reported that the colour and appearance score range between 8.25 to 6.25. It was concluded that colour and appearance enhanced due to addition of safflower milk. Aundhkar et al. (2024) [7] reported that barnyard millet kheer containing 1.5 per cent millet obtained the highest colour and appearance score, whereas higher millet levels significantly reduced sensory acceptability due to the darker cereal colour. Kadam (1998) [8] reported that incorporation of coloured rice significantly influenced the visual quality of kheer, and higher levels resulted in a darker product with lower colour and appearance scores.

Overall acceptability

Overall score of acceptability of chia kheer for treatments T 1 , T 2 , T 3 , T 4 and T 5 were 8.40, 7.33, 8.08, 8.66 and 7.16, respectively. The critical difference (CD) was calculated and treatment differences were tested at 5 percent level of significance. It was observed that treatment T 4 was significantly superior over all treatment. T 5 which had the lowest mean score than other treatments. The treatment T 4 had comparatively highest mean overall score than the T 1 , T 2 , T 3 and T 5 . The lowest overall acceptability score i.e. 7.16 was found in treatment T 5 which was due to increase level of chia seeds which decreased flavour, colour and appearance and body and texture, hence overall acceptability score was less as compared to other treatments. Narwade et al. (2003) [6] reported that the overall acceptability scores of kheer decreased with increasing proportion of safflower milk. The overall acceptability score ranged from 8.55 to 5.44. The decline in overall acceptability may be attributed to the changes in flavour and other sensory characteristics associated with higher incorporation of safflower milk. The findings indicated that excessive incorporation of safflower milk adversely affected the overall sensory acceptability of kheer.

Aundhkar et al. (2024) [7] prepared kheer from barnyard millet and reported the overall acceptability score higest as 8.75 whereas higher levels significantly reduced sensory scores due to darker colour, pronounced cereal flavour and increased thickness. Kadam (1998) [8] reported that incorporation of coloured rice significantly influenced the visual quality of kheer, and higher levels resulted in a darker product with lower overall acceptability scores. [7] evaluated the preparation of barnyard millet (Echinochloa esculenta) kheer by incorporating barnyard millet at 1.5, 2.5, 3.5 and 4.5 per cent levels as T₁, T₂, T₃ and T₄, respectively, with T₀ as the control containing rice. The findings revealed that the cost of producing 1 kg of kheer increased with an increase in the level of barnyard millet incorporation. The treatment-wise cost of production was ₹93.44, ₹93.54, ₹93.94, ₹94.34 and ₹94.74 per kg for T₀, T₁, T₂, T₃ and T₄, respectively. Bhosale et al. (2020) [9] conducted a study on the preparation of minor millet kheer blended with paneer using finger millet flour at different levels, viz., 1 per cent (T₁), 1.5 per cent (T₂) and 2 per cent (T₃), while T₀ (control) consisted of rice kheer. The authors reported that the cost of production of 1 kg kheer ranged from ₹93.24 to ₹125.47. The treatment-wise cost of production was ₹93.24, ₹125.47, ₹124.30 and ₹123.32/kg for T₀, T₁, T₂ and T₃, respectively.

Conclusion

Kheer of acceptable quality could be prepared from cow milk with chia seeds. Kheer prepared with 4.5 percent chia seeds and 6 percent sugar were superior in respect of organoleptic quality. The incorporation of chia seeds inhances the nutritional quality of kheer. The cost of production of a most acceptable kheer i.e 4.5% chia seeds was 107.6/Kg. but this can be compensated with acceptability and enrichment of nutritional value of kheer.

Acknowledgement

AcknowledgementThe authors acknowledge their sincere thanks to guide, Dr. RR Shelke (Professor, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola, Maharashtra), who guided me across all the research trials and the Dr. SD Chavan (Professor and Head, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola (Maharashtra) for providing laboratory facilities to conduct the present research trials.

References

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