Effect of different levels of sweet potato paste on physico-chemical properties of kheer

Kheer is sweetened dish of rice cooked in milk first finds mention as ‘Payas’. Sweet potato kheer was prepared from different levels of sweet potato paste viz. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control kheer was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control kheer was significantly superior over kheer prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato kheer decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of kheer increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato kheer increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.