National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present study basundi was prepared with Red Pumpkin Pulp. The different levels of red pumpkin pulp 2.5, 5 and 7.5 per cent were tried in goat milk basundi. The requisite samples of basundi with different treatments were subjected for proximate analysis viz. fat, protein, Carbohydrate, moisture, total solid, sucrose and ash. The results obtained were statistically analyzed by using completely randomized design. It was observed that addition of red pumpkin pulp in goat milk basundi decreased (moisture 48.82 to 46.64 per cent, fat 10.64 to 9.80 per cent sucrose 16.89 to 16.20 per cent) and increased (protein 8.15 to 8.64 per cent, ash 1.85 to 2.70 per cent, carbohydrate 30.89 to 32.29 per cent and total solid 51.18 to 53.37 per cent) content significantly in treated product(T1,T2 and T3) as compared to control (T0).
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