A. Y. Shinde

Effect of Addition of Sapota Pulp on Physicochemical Attributes of Milk Pudding

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

Milk pudding can be defined as a soft kind of cooked dish, commonly prepared with sugar, milk, fruits and stabilizers. Addition of fruits helps to render good flavour and increases its palatability and nutritive value. The starch used in the pudding formulation has an important r...

Open access Research Article 10.9734/ijecc/2023/v13i82171

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...

Open access Research Article 10.9734/ijecc/2023/v13i82060