Comparative Quality Assessment of Cocktail Dairy Fudge and Market Fudge

Abstract

The present study was undertaken to comparatively evaluate cocktail dairy fudge (CDF) and market fudge. The CDF was prepared using basundi, shrikhand, butter and ghee residue (GR), and its sensory qualities, chemical properties and colour values were evaluated against commercially available market fudge. The properties of CDF (MS1) were compared with three different market fudge samples (MS2, MS3 and MS4). Sensory evaluation was carried out using a nine-point hedonic scale by seven semi-trained judges, while chemical properties and instrumental colour values were analysed using standard methods. The CDF recorded sensory scores of 8.45 for colour and appearance, 8.47 for body and texture, 8.21 for taste and 8.37 for overall acceptability. It showed lower moisture (1.64 %), fat (14.77 %), protein (7.23 %), ash (0.97 %), pH (4.50) and water activity (0.5637), and higher reducing sugar (10.95 %), total sugar (75.52 %) and acidity (0.85 %) than the market fudge samples. Significant differences were observed in colour values (L*, a* and b*) among the samples, with CDF recording values of 32.35, 7.81 and 12.66, respectively. Overall, the CDF exhibited desirable sensory qualities, chemical properties and colour values compared with commercial market fudge, indicating good potential as a value-added dairy confectionery product for the effective utilization of GR.