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...
Open access
Research Article10.9734/ijecc/2023/v13i82060
It is decided to undertake research work on “Effect of addition of strawberry pulp on sensory attributes of kulfi” because strawberry pulp is an excellent source of vitamin C and manganese. They also qualified as a very good source of dietary fiber and iodine as well as a good so...
Open access
Research Article10.9734/ijecc/2023/v13i82127
Kalakand was prepared from buffalo milk (6 fat and 9 % solids not fat) with a constant level of sugar (6 w/v of milk) incorporating different levels of kinnow juice (viz. T1 (0%) T2 (10%), T3 (15%), T4 (20%) and T5 (25%) % W/V of milk). It was observed that T1, T2, T3, T4 and T5...
Open access
Research Article10.9734/ijecc/2023/v13i82072
Kalakand was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent SNF) with constant level of sugar (6 per cent by volume of milk) and different levels of kinnow juice (10, 15, 20 and 25 part by vol. of milk). It was observed that the overall acceptability...
Open access
Research Article10.9734/ijecc/2023/v13i82029