Vol. 12, Issue 3 (2023)

Author(s):
Nongmaithem Mangalleima, Dr. John David, Maske Sachin V and Vishal Singh

Abstract:
The present study “Devolvement and cost estimation of milk dessert with different levels of Avocado (Persea Americana) pulp and Whey Protein Concentrate.” was undertaken with the objectives to optimize the process of making Pudding with addition of Avocado (Persea Americana) and Whey Protein concentred to study about improvement of nutritional status and assess the chemical properties and cost estimation of the developed milk dessert. The experimental milk dessert was prepared using whole milk, avocado and whey protein concentrate with different combination of these ingredients. The study was conducted with 16 treatments combinations i.e. T1, T2, T3, T4, T5, T6, T7, T8, T9, T10, T11, T12, T13, T14, T15 and T16 which were replicated 5 times each. The data obtained during investigation were statistically analysed by using ANOVA and critical difference between treatment combinations. The chemical properties were analysed and concluded the percentage of total solids and proteins it was increased with respectively increasing percentage of whey protein concentrate, while the percentage of moisture, fat, carbohydrates, ash and acidity it was decreased with respectively increasing percentage of whey protein concentrate.