Vol. 10, Issue 4 (2021)

Author(s):
Suchita Bhosale, Rahul J Desale and Ashwini Mukhekar

Abstract:
Present study investigated the research work on effect of different combinations of finger millet flour on chemical composition of composite cow milk kheer blended with paneer was conducted during 2017-2020 in the Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri. The different concentrations of finger millet flour were and control (Rice kheer) T₀ (2.5%), T₁ (1% finger millet flour kheer blended with paneer), T₂ (1.5% finger millet flour kheer blended with paneer) and T₃ (2% finger millet flour kheer blended with paneer), 8 per cent constant rate sugar and 8 per cent constant proportion of paneer shreds were mixed for preparation of kheer. The product was analyzed for moisture, fat, and protein, acidity, total solids, carbohydrates, crude fiber and ash. Results revealed that increased level of finger millet flour leads to significant decrease in moisture and fat contents. But the change in protein, ash, carbohydrates, total solids, crude fiber and lactic acidity content as the levels of finger millet flour changed.