Vol. 12, Issue 5 (2023)

Author(s):
Abhishek Mishra, Sudhanshu, Ankit Tiwari, Ashish Kumar Pandey, Pushpendra Singh Gurjar, Mithilesh Kumar Jha, Upendra Nath Singh, Rahul Shukla and Satyendra Kumar Tripathi

Abstract:
Milk badi is a traditional dairy product. It is an integral part of our Indian heritage. It has been developed over a long period with the culinary skills of homemakers and halwais. Milk badi is prepared with wheat flour, maida and sugar. Maida is white flour from the Indian subcontinent. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. The study was conducted to develop of maida blend milk badi and maida were assessed for its compositional, physico-chemical properties, sensory attributes, and microbiological quality. Trail was conducted to adjust the most acceptable levels of maida blended milk badi (5%, 10% and 15%). On the basis of sensory evaluation and physico-chemical analysis of product. The final product optimized contains 5% of maida which was highly acceptable and be used to develop a product without adversely affecting the sensory attributes of milk badi. The milk badi prepared without any addition of maida was treated as control. The optimized product contains fat (11.70%), Protein (12.62%), ash (26.73%), ash (1.83%), total solids (52.88%), total soluble solid (36.53) and titratable acidity (0.22%) content respectively. The price maida blend milk badi was found to be (47.7 Rs/ kg) of optimized product.