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Nage, S. P.
- Preparation of Basundi from Buffalo Milk Blended with Custard Apple (Annona squamosa L.) Pulp
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Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 112-116Abstract
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
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- Studies on Sugar Free Shrikhand Prepared by using Stevia (Stevia rebaudiana Bertoni) Powder
Abstract Views :262 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 211-216Abstract
The present investigation on studies on sugar free shrikhand prepared by using stevia (Stevia rebaudiana Bertoni) powder was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of stevia powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of stevia powder i.e. 0.5, 1.0, 1.5 and 2.0 per cent in treatment T2, T3,T4 and T5, respectively. From the investigation it was observed that, Treatment T4 (1.5% Stevia powder) secured highest overall acceptability score (95.99) over other treatments. In respect to chemical composition of shrikhand i.e. total solids, SNF and ash significantly increased with increase the level of stevia powder while fat, protein, moisture and titratable acidity were decreased with increased level of stevia powder in shrikhand preparation. Cost of production was increased with increased in the rate of addition of stevia powder. Though the cost of production is increased with addition of stevia powder, it can be compensated with the enjoyment of product taste for the diabetic patient who are prohibited for sugar.Keywords
Cow Milk, Chakka, Stevia, Shrikhand, Sensory Evaluation, Chemical Composition, Cost of Production.References
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