Vol. 8, Issue 9 (2019)

Author(s):
Bawale SM, Dr. SG Narwade and Kamble NS

Abstract:
The present study entitled “Studies on preparation of Basundi blended with Custard apple pulp” was conducted with the aim to standardized process of preparation of Custard apple in basundi, having suitable treatment combinations. After preliminary trials three levels viz. 5, 10 and 15 per cent were selected to add custard apple pulp in basundi. Three levels were compared to control and a result obtained was statistically analyzed to arrive at suitable conclusion. From the results it was observed that addition of custard apple in basundi increased in moisture (49.36 to 54.86 per cent), decreased in fat (11.71 to 10.55 per cent), as well as protein (9.02 to 7.20 per cent) and total carbohydrate (28.11 to 25.95 per cent) and decreased in ash (1.78 to 1.45 per cent), Sucrose (16.88 to 18.29 per cent) and total solid (50.63 to 45.38 per cent) content significantly in treated product as compared to control. Control basundi rated highest score for colour and appearance (8.20), and treatment T2 rated high score in consistency (8.10), overall acceptability (8.08) and highest score for flavour (8.25) with 10 per cent custard apple pulp adition than other treated samples. Overall acceptability score was decreased in treated product however addition of custard apple pulp up to 15 per cent does not rejected the product by sensory panel. Basundi blended with custard apple pulp was evaluated for cost of production of 1 kg basundi for treatments T₀, T₁, T₂ and T₃ were 219.75 to 230.14 respectively. The maximum cost (230.14) was for the treatment T₃ and the minimum cost (219.75) was for the treatment T₀.