Vol. 10, Issue 1 (2021)

Author(s):
PS Gavali, DK Kamble, KB Kamble, KB Kubade and VB Khomane

Abstract:
Among traditional dairy indigenous products Basundi is one of the heat desiccated indigenous dairy product, attempts were made for replacement of sugar with jaggery in preparation of basundi. The product was prepared from buffalo milk containing 6 per cent fat and to know the effect of stage of addition of jaggery on the quality of basundi, jaggery was added in original volume of milk (S₁), at concentration became ¾ of original volume of milk (S₂) and at concentration became ½ of original volume of milk (S₃) stages. From that treatments at ¾ volume of original volume of milk attained during preparation of basundi (S₂) was selected on sensory quality of product and the jaggery was added at 6 (L₁), 7 (L₂) and 8 (L₃) per cent of original volume of milk and the result showed that out of three treatments combination, good quality basundi could be prepared by addition of 7 per cent jaggery and the optimized product had 7.82, 7.12, 7.50, 7.65, and 7.52 score for flavour, colour and appearance, body and texture, consistency and overall acceptability, respectively.