Vol. 11, Special Issue 1 (2022)

Author(s):
KS Deshmukh, DT Undratwad, CR Nichal, RM Zinjarde and HS Mendhe

Abstract:
The present investigation entitled “Utilization of guava pulp for preparation of kalakand” was conducted at Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur with the chemical composition, to evaluate the sensory quality and to estimation the cost of guava pulp kalakand during the year 2020-2021. Present investigation was carried out with five treatments and four replications. The treatment details were T₁ control (70 part of cow milk khoa +30 part of sugar), T₂ (65 part of cow milk khoa + 5 part of guava pulp +30 part of sugar), T₃ (60 part of cow milk khoa + 10 part of guava pulp +30 part of sugar), T₄ (55 part of cow milk khoa + 15 part of guava pulp +30 part of sugar), and T₅ (50 part of cow milk khoa + 20 part of guava pulp +30 part of sugar). The kalakand prepared from combination of 55 per cent cow milk khoa and 15 per cent guava pulp (T₄) found acceptable scored significantly highest scores for flavour, body and texture, colour and appearance and overall acceptability which were found superior amongst all the treatments. The cost of production per kg of guava pulp kalakand was slightly decreased with increase in rate of addition of guava pulp i.e., Rs. 244 (T₁), Rs. 238.5 (T₂), Rs. 233 (T₃), Rs.227.5 (T₄) and Rs. 222 (T₅).