Browsing by Author "Dandekar, V. S."

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    Effect of Addition of Sapota Pulp on Physicochemical Attributes of Milk Pudding
    (Ms. M. B. Mondal, 2023-08) Shinde, A. Y.; Zine, P. L.; Shedge, J. B.; Dandekar, V. S.
    Milk pudding can be defined as a soft kind of cooked dish, commonly prepared with sugar, milk, fruits and stabilizers. Addition of fruits helps to render good flavour and increases its palatability and nutritive value. The starch used in the pudding formulation has an important role for providing essential properties of the product, imparting body and mouth feel. Milk pudding was prepared from buffalo milk (standardized to 6 % fat and 9 % SNF) with constant level of sugar (8 per cent by volume of milk) and different levels of (10, 15, 20 and 25 per cent of condensed milk). It was observed that an average 11.20 per cent fat, 46.73 per cent total solids, 7.02 per cent protein, 1.41 per cent ash, 25.04 per cent total sugar and 0.261 per cent acidity.
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    Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.)
    (Ms. M. B. Mondal, 2023-08) Shinde, A. Y.; Zine, P. L.; Shedage, J. B.; Dandekar, V. S.
    Milk pudding was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent solids-not-fat) with constant level of sugar (8 per cent by volume of concentrated milk) and different levels of (10, 15, 20 and 25 per cent) sapota pulp. It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 7.20, 7.55, 7.92 and 7.43 respectively. As the level of sapota pulp in milk pudding increases the overall acceptability score also increases upto treatment T3, thereafter it was decreased. The treatment (T3) comprises sapota pulp @ 15 per cent secured maximum score with 7.92 and lowest score was found to be 7.20 in treatment T0.