Abstract
An investigation was undertaken to study the varying proportion of WMP to SMP (25:75, 50:50 and 75:25) for formulation of Phirni mix powder (PMP). The sensory quality of experimental Phirni increased consistently with the increase in the levels of WMP upto 50:50, thereafter, decreased significantly (p < 0.01). The maximum sensory scores were obtained with a proportion of 50:50 for all sensory attributes. The textural characteristics were found significant (p < 0.01) with the increase in the proportion of WMP. Further, the formulation was reconstitute by dispersing the PMP with varying levels of water (50 : 30, 50 : 40 and 50 : 50) and followed by cooked at 85 ± 5°C for different cooking time (5,10 and 15min). The results obtained among the reconstituted water on the sensory and textural attributes were found significant (p < 0.01). The maximum sensory scores were observed at 10min cooking time with 50: 40 proportion of PMP to water.
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