Vol. 8, Issue 9 (2019)

Author(s):
Amarjeet Kaur, Jaswinder K Brar and Anita Kochhar

Abstract:
Sweet milk products gajrela and burfi were prepared by incorporating bael pulp and stevia. The sensory evaluation of these products revealed that incorporation of fresh bael pulp in burfi and gajrella, at 40 and 20 per cent level respectively was found highly acceptable. Percentage of sugar reduced in burfi was 60 and gajrela was 40 by using stevia powder in milk based bael products. The products with most acceptable level of Bael pulp and stevia were analyzed for their proximate composition. The modified recipe of gajrela had 60.31g of moisture, 4.90g of protein, 4.04g of fat, 29.43g of carbohydrates and provided 173Kcal of energy. Similarly value added burfi contained 21.58g of moisture, 14.86g of protein, 17.71g of fat, 40.72g of carbohydrates and provided 381Kcal of energy. Sweet milk products using bael and stevia powder are low in calories as compared to the basic recipe.