Sensory Evaluation of Rasmalai Blended with Sweet Potato (Ipomoea batatas L.) Pulp
V. N. Patil, V.S. Dandekar, S.H. Terde, A. J. Mayekar, M.C. Kasture, R.G. Khandekar, V.B.Kadav, N.N.Prasade & S. S. Ramod · European Journal of Nutrition & Food Safety · 2025
Aims: Nutritional benefits of sweet potato blended into Rasmalai was explored in this study by developing a value-added Rasmalai. This work aimed to facilitate utilization of sweet potato pulp not only increases nutritive value of product but also improved sensory quality. This s...
Open access
Research Article
10.9734/ejnfs/2025/v17i21639