International Journal of Processing and Post harvest Technology

N. G. Devshete ¹, V. R. Hembade ¹, K. G. Mandwade ¹, R. Burbade ¹

Affiliations
1 K.K. Wagh College of Agricultural, Saraswatinagar, Amrutdham, Nashik (M.S.), IN

Abstract

Walnut contains Omega-3 fatty acids and which is helpful in treating variety of health condition like high blood pressure, heart diseases, Asthama, high cholesterol. Yoghurt is useful in gastrointestinal disorders i.e. diarrhea and constipation and easily digested by lactose intolerance person. Different proportion of walnut powder, 0% walnut powder T₀,5% walnut powder T₁, 10% walnut powder T₂ and 15% walnut powder T₃ was prepared and studied for acceptability. 2% yoghurt culture was used for preparation of probiotic shrikhand, by using yoghurt strains as Lactobacillus bulgaricus and Streptococcus thermophillus, was formed within four hours. It was observed that chemical composition of all four treatments was nearly same for some constituents but for constituents like fat and total solid the proportion went on increasing with treatment. Shrikhand prepared from 10% walnut powder T₂ was more acceptable scoring highest between "like very much to Like extremely" rather than remaining three treatments. Cost of product of Shrikhand prepared from 10% walnut powder T2was 134.84 Rs/kg. Cost of product was increased as the proportion of walnut powder increased.

Keywords

Shrikhand, Walnut, Omega-3, Buffalow Milk, Yoghurt, Product Acceptability, Cost of Product

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S. B. Palve ¹, N. G. Devshete ¹, T. S. Kulkarni ¹

Affiliations
1 Department of Food Engineering, K.K. Wagh College of Food Technology, Nashik (M.S.), IN

Abstract

Sensory attributes of the squash prepared from bael (Aegles marmelos) and pineapple (Ananas comusus) fruit juices was evaluated. Fruit juices of ripe bael and pineapple fruits were incorporated for the preparation of the squash at different levels where T₀ (100% bael juice), T₁ (75% bael and 25% pineapple juice), T₂ (70% bael and 30% pineapple juice), T₃ (60% bael and 40% pineapple juice) and T₄ (50% bael and 50% pineapple juice). Good quality squash can be prepared by blending 70 per cent bael and 30 per cent pineapple fruit juice (T₂). Bael and pineapple fruits have good medicinal and nutritional properties like improvement of digestive system, anti-diabetic, pyretic, laxative, antioxidant, etc. It is seen that the organoleptic score of the squash prepared by blending 70 per cent bael and 30 per cent pineapple fruit juice was highest, i.e 7.82, followed by the treatment T₁, T₃,T₀ and T₄.

Keywords

Bael, Pineapple, Squash, Sensory.

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