1Department of Dairy Engineering, S.M.C. College of Dairy Science, AAU, Anand, 388110, India
2Department of Dairy Technology, S.M.C. College of Dairy Science, AAU, Anand, 388110, India
3Department of Dairy Engineering, College of Dairy Science and Food Technology, C.G.K.V., Raipur, 492001, India
4Department of Dairy Engineering, College of Dairy Technology, PVNRTVU, Kamareddy, 503111, India
Department of Dairy Engineering, Sheth M.C. College of Dairy Science, Anand Agriculture University, Anand-388 110, Gujrat, India
*Corresponding author's e-mail: sureshvelpula72@gmail.com
Online published on 4 April, 2018.
The present investigation has been aimed to study the effect of replacing khoa with skim milk powder on sensory characteristics and chemical composition of fresh bottle gourd halwa. Control bottle gourd halwa from khoa (To) and four lots of experimental bottle gourd halwa samples were manufactured by incorporating skim milk powder (in the form of reconstituted skim milk) at 10 (T1), 20 (T2), 30 (T3) and 40 (T4) per cent (w/w) of shredded bottle gourd. The fresh bottle gourd halwa samples were analysed for sensory (colour and appearance, body and texture, flavour and overall acceptability) and chemical (moisture, fat, protein, total carbohydrate and ash) qualities. The product prepared using 20% SMP (w/w) of shredded bottle gourd was found most acceptable on the basis of overall acceptability among the experimental products and at par (P>0.05) with the control product. Proximate analysis indicated that on increasing the proportion of SMP; fat and moisture showed a decreasing trend and reverse in case of protein, total carbohydrate and ash contents. As the level of SMP increases the cost of bottle gourd halwa also increased.
Bottle gourd halwa, Chemical composition, Cost structure, Sensory analysis, Skim milk powder
