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

Abstract

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 role for providing essential properties of the product, imparting body and mouth feel. Milk pudding was prepared from buffalo milk (standardized to 6 % fat and 9 % SNF) with constant level of sugar (8 per cent by volume of milk) and different levels of (10, 15, 20 and 25 per cent of condensed milk). It was observed that an average 11.20 per cent fat, 46.73 per cent total solids, 7.02 per cent protein, 1.41 per cent ash, 25.04 per cent total sugar and 0.261 per cent acidity.