UTILIZATION OF SAPOTA (Achrus zapota) PULP IN PREPARATION OF KALAKAND.
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Date
2020-12-10
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Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The present investigation entitled “Utilization of Sapota (Achrus zapota) Pulp in preparation of kalakand” was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to study the chemical composition, to evaluate the sensory quality and to estimate the cost of Sapota kalakand during the year 2019-2020.
Study on chemical composition of Sapota kalakand was determined, in respect to moisture, fat, protein, total sugar, ash, total solid, acidity and pH. Sensory evaluation was carried out with the help of panel of judges in respect to flavour, body and texture, colour and appearance and overall acceptability. Cost of preparation of sapota kalakand was carried out by considering the prevailing market price for different constitution of milk kalakand.
Present investigation was carried out with five treatments and five replications. The treatment details were T1 control (100 per cent cow milk khoa), T2 (95 per cent cow milk khoa + 5 per cent Sapota pulp), T3 (90 per cent cow milk khoa + 10 per cent Sapota pulp), T4 (85 per cent cow milk khoa + 15 per cent Sapota pulp), and T5 (80 per cent cow milk khoa + 20 per cent Sapota pulp).
During the chemical analysis it was revealed that the moisture content of Sapota kalakand was 27.44, 27.59, 27.74, 27.90 and 28.09 per cent, fat content was 21.14, 20.11, 19.23, 18.04 and 17.16 per cent, protein content was 15.43, 15.22, 14.78, 14.46 and 14.19 per cent, total sugar content was 32.22, 33.76, 35.39, 36.98 and 38.57 per cent, ash content was 2.46, 2.69, 2.75, 3.06 and 3.18 per cent, total solids content was 71.95, 72.10, 72.25, 72.40 and 72.56 per cent, acidity content was 0.28, 0.27, 0.26, 0.25 and 0.24 per cent, pH content was 6.29, 6.30, 6.33, 6.34 and 6.37 per cent for the treatment T1, T2, T3, T4 and T5 respectively. In short fat, protein, Total Soluble Solid, Total Sugar and acidity were normally decreased while ash, total sugar, total solid and pH were increased with increase in levels of Sapota pulp.
For sensory evaluation the results revealed that overall acceptability scores obtained were 7.12, 7.38, 7.84, 8.26 and 7.26 for the treatment T1, T2, T3, T4 and T5 respectively. The treatment T3 scored significantly highest scores for flavour, body and texture, colour and appearance and overall acceptability which were found superior amongst all the treatments. The kalakand prepared from combination up to 85 per cent cow milk khoa and 15 per cent Sapota pulp was found acceptable. The cost of production per kg of Sapota kalakand was slightly decreased with increase in rate of addition of Sapota pulp percentage. i.e. Rs. 283.48 (T1), Rs. 277.75 (T2), Rs. 269.00 (T3), Rs. 263..56 (T4) and Rs. 260.11. (T5).
It can be concluded that Sapota pulp is very well suitable for preparation of kalakand. Sapota kalakand is a good product having therapeutic and nutritional benefits. It provides all essential nutrients.
Description
The present investigation entitled was undertaken during the year 2019-2020. The purpose of present investigation was to investigate to standardize the acceptable levels of Sapota, to study physic-chemical properties and work out the production cost of kalakand prepared by addition of Sapota and their combinations in cow milk khoa.
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Citation
KARANGAMI MAYURI SHALIKRAO, (2020). Utilization of Sapota (Achrus zapota) in preparation of kalakand. Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., M. Sc. 2020. Print. xiii, 75p. (Unpublished).