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Preparation of Basundi from Buffalo Milk Blended with Custard Apple (Annona squamosa L.) Pulp


Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

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In present investigation Basundi was prepared from buffalo milk blended with different levels of custard apple pulp as control with O% (T1), 5% (T2), 10% (T3), 15 (T4) and 20 (T5). The results revealed that, fat, protein, Ash and total solid contents were normally decreased while total sugar was increased with increase in levels of custard apple pulp. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.09, 7.53, 7.96, 7.19, and 6.92 for the treatment T1, T2, T3, T4 and T5, respectively. The treatment T3 scored significantly highest scores for flavour, colour and appearance, consistency and overall acceptability which were found superior amongst all the treatments. The custard apple pulp prepared from all combinations of buffalo milk basundi was found acceptable. The cost of production per kg of custard apple basundi was slightly increased with increase in rate of addition of custard apple pulp percentage. i.e. Rs. 98.18 (T1), Rs. 104.78 (T2), Rs. 110.83 (T3), Rs. 116.4 (T4) and Rs. 121.53 (T5).

Keywords

Basundi, Buffalo Milk, Custard Apple, Chemical Analysis, Sensory Evaluation, Cost of Production.
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  • Preparation of Basundi from Buffalo Milk Blended with Custard Apple (Annona squamosa L.) Pulp

Abstract Views: 195  |  PDF Views: 0

Authors

D. N. Phalake
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. D. Chavan
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. R. Shelke
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. P. Nage
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. R. Shegokar
Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


In present investigation Basundi was prepared from buffalo milk blended with different levels of custard apple pulp as control with O% (T1), 5% (T2), 10% (T3), 15 (T4) and 20 (T5). The results revealed that, fat, protein, Ash and total solid contents were normally decreased while total sugar was increased with increase in levels of custard apple pulp. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.09, 7.53, 7.96, 7.19, and 6.92 for the treatment T1, T2, T3, T4 and T5, respectively. The treatment T3 scored significantly highest scores for flavour, colour and appearance, consistency and overall acceptability which were found superior amongst all the treatments. The custard apple pulp prepared from all combinations of buffalo milk basundi was found acceptable. The cost of production per kg of custard apple basundi was slightly increased with increase in rate of addition of custard apple pulp percentage. i.e. Rs. 98.18 (T1), Rs. 104.78 (T2), Rs. 110.83 (T3), Rs. 116.4 (T4) and Rs. 121.53 (T5).

Keywords


Basundi, Buffalo Milk, Custard Apple, Chemical Analysis, Sensory Evaluation, Cost of Production.

References