A. Y. Shinde

Studies on the Sensory Quality of Milk Pudding Blended with Sapota Pulp (Achras sapota L.)

A. Y. Shinde, P. L. Zine, J. B. Shedage & V. S. Dandekar · International Journal of Environment and Climate Change · 2023

Milk pudding was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent solids-not-fat) with constant level of sugar (8 per cent by volume of concentrated milk) and different levels of (10, 15, 20 and 25 per cent) sapota pulp. It was observed that the overall...