Development of Basundi from admixture of whole milk and aegle marmelos (wood apple) pulp

The present investigation was undertaken with studying of the standard procedure of preparation of basundi by using whole milk and Aegle Marmelos (Wood Apple) Pulp. In the present study T0, T1, T2 and T3 were formulated in which basundi was prepared by using whole milk, bael fruit pulp and sugar was in the ratio of (100:00:00, 85:10:05, 75:15:10 and 65:20:15) respectively. Various analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result prepared basundi was subjected to chemical, microbial, and sensory analysis to evaluate the highest mean value of basundi were moisture T0(48.84%), fat T0(15.40%), protein T3(8.48%), Total Sugar T3 (26.09%), Total Sugar T3 (51.91%), ash T3(2.07%) and acidity T0(0.37% LA) and SPC (103 x cfu/g) Count T0(16.20), Yeast and Mould (102 x cfu/g) Count T1(4.40) and coliform nil. The sensory score for overall acceptability of basundi of by using whole milk and bael fruit pulp, highest mean score of overall acceptability was recorded in T2 (8.40) followed by T1 (8.10), T0 (7.90) and T3(7.50). It was found that among all treatments T2 (8.40) higher score in sensory evaluation and considered as optimized product of basundi.