Research Journal of Animal Husbandry & Dairy Science

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To Study the Effect of Level of Jaggery and Sapota Pulp on Chemical Quality Of kulfi


Affiliations
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), India
2 Department of Dairy Science, Yeshwant Mahavidyalaya Nanded (M.S.), India
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), India
     

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The three levels of pulp of sapota 16, 25 and 40 per cent were used with three levels of jaggery i.e. 7, 8 and 9 per cent to prepare the Kulfi. In conclusion the protein and fat content decreased with increase in levels of jaggery and fruit pulp in end product i.e. Kulfi and the non-reducing sugar, reducing sugar, iron, ash, total solids contents ware increased in end product with increase in levels of both i.e. jaggery and fruit pulp.

Keywords

Milk, Sapota, Jaggary, Kulfi.
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  • To Study the Effect of Level of Jaggery and Sapota Pulp on Chemical Quality Of kulfi

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Authors

P. J. Ubale
Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), India
A. S. Hembade
Department of Dairy Science, Yeshwant Mahavidyalaya Nanded (M.S.), India
D. M. Choudhari
Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), India

Abstract


The three levels of pulp of sapota 16, 25 and 40 per cent were used with three levels of jaggery i.e. 7, 8 and 9 per cent to prepare the Kulfi. In conclusion the protein and fat content decreased with increase in levels of jaggery and fruit pulp in end product i.e. Kulfi and the non-reducing sugar, reducing sugar, iron, ash, total solids contents ware increased in end product with increase in levels of both i.e. jaggery and fruit pulp.

Keywords


Milk, Sapota, Jaggary, Kulfi.

References