author(s)
Shete RR, Patil BD, Kamble DK and Auti KS

abstract
The study aimed to “Process optimization and sensory quality of dragon fruit\r\nmilkshake”. Dragon fruit pulp was incorporated at different levels (3%, 6%,\r\nand 9%) with varying sugar concentrations (6% and 8%). The sensory evaluation\r\nwas conducted using a trained panel using a 9-point hedonic scale. The T₄\r\ntreatment (6% dragon fruit pulp, 8% sugar) received the highest acceptability\r\nscore (8.76), demonstrating a desirable colour, body and texture, flavour, and\r\noverall acceptability. The findings suggest that moderate levels of dragon fruit\r\npulp enhance sensory properties, making it a nutritious and appealing\r\ndairy-based beverage.