Vol. 10, Issue 3 (2021)

Author(s):
Vishal Kedaree, SD Nalkar and GR Chinchkar

Abstract:
The present study entitled “Preparation of Sandesh enriched with mango (Mangifera indica L.) pulp cv. Keshar” was carried out using different levels of mango pulp with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of mango pulp @ 7.5, 15, 22.5 & 30 % in the Sandesh. Experimental (Sandesh) samples were analyzed for sensory, chemical and microbiological qualities. It was observed that samples under different treatments showed significant differences for total solid, fat, protein, acidity, moisture and ash. The values were ranged from 45.14 to 37.10, 23.16 to 22.88, 16.81 to 16.57, and 0.85 to 0.68%, 54.85to 62.89 and 2.42 to 2.04%, respectively. Total solid, fat, protein, acidity, moisture & ash differed significantly among the different types of Sandesh. Significant difference was observed within the smell and taste score and the body and texture score of different types of Sandesh. In case of sensory evaluation, flavour found to be significant over the other treatments, whereas, colour and appearance, body and texture, flavour and overall acceptability did not differed significantly. The microbial results of SPC, yeast and mould count and coli form were within the acceptable limit up to 15 days. This may be due to adequate cleaning and aseptic condition. So, it was suggested that Sandesh could be prepare successfully using mango pulp adding different proportion of mango pulp. It was suggested to incorporate mango pulp @ 22.5% in treatment T₃ which showed better overall acceptability and results among the all treatments.