Vol. 12, Issue 11 (2023)

Author(s):
PV Deshmukh, RR Kore, SH Terde, SS Ramod, NN Prasade and VS Dandekar

Abstract:
Colostrum is a traditional food having its health benefits to the human. The availability of natural colostrum is limited hence to satisfying craving for colostrum the designed colostrum cake was prepared by blending egg-white, skim milk powder, jackfruit pulp, and other ingredients. The trials were carried out in two phases. In phase-I, six different mixes were prepared to optimize the level of skim milk powder and sweet potato pulp to be used for the preparation of the designed colostrum cake. Based on sensory evaluation as basis, the most acceptable level was chosen. An investigation was carried out to determine the different quality parameters of designed colostrum cake prepared by partial replacement of SMP with sweet potato pulp and blended with processed jackfruit pulp. The attempts have been made to study effect of different levels of sweet potato pulp on colostrum cake. After organoleptic evaluation carried out by trained panelist using 9-point hedonic scale the highest score was recorded by T₂ i.e. at 17.5 percent level of skim milk powder and 7.5 percent level of sweet potato pulp. Lowest score was observed by T₄ i.e. 12.5 percent skim milk powder and 12.5 percent sweet potato pulp.