1Department of Dairy Engineering, Sheth MC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
2Department of Dairy Technology, Sheth MC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
3Department of Dairy Engineering, College of Dairy Science and Food Technology, CGKV, Raipur, India
4Department of Dairy Engineering, College of Dairy Technology, PVNRTVU, Kamareddy, India
*Corresponding Author: Suresh Velpula, Department of Dairy Engineering, Sheth MC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India, e-mail: sureshvelpula72@gmail.com
Online published on 22 August, 2019.
The present investigation has been aimed to study the effect of various process parameters of scraped surface heat exchanger (SSHE) on the sensory characteristics of fresh bottle gourd halwa. The horizontal SSHE designed and fabricated at the Institute was used to manufacture bottle gourd halwa. The freshly prepared bottle gourd halwa samples were analyzed for their sensory characteristics prepared at different scraper speed (R1, R2, R3 at 20, 30 and 40 rpm respectively), and operating steam pressure (G1, G2, G3 at 0.75, 1.0 and 1.5 kg/cm2 respectively) for varying batch size (B1, B2, B3 of 2, 3 and 4 kg respectively). A uniform quality product with respect to flavor, body and texture, color and appearance, and overall acceptability (sensory scoring) was obtained employing the combination of treatments G2B3S2 among the rest of combinations. Cost analysis of bottle gourd halwa prepared in SSHE under operating condition G2B3S2 was computed at 150.35; the raw materials cost and operating cost was 116.82 and 33.53, respectively.
Bottle gourd halwa, Cost analysis, Mechanized production, Sensory analysis
