Asian Journal of Dairy and Food Research, volume 31 issue 1 (march 2012) : 28 - 33


S.P. Changade, P.G. Wasnik, M. Waseem, A.B. Kadu, J.S. Chapke
1Department of Dairy Technology, College of Dairy Technology, Warud-445 204, India
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Cite article:- Changade S.P., Wasnik P.G., Waseem M., Kadu A.B., Chapke J.S. (2023). PROCESS UPGRADATION OF BOTTLE GOURD AND PUMPKIN KHEER. Asian Journal of Dairy and Food Research. 31(1): 28 - 33. doi: .
In all 180 combinations each for bottle gourd and pumpkin were formulated using various levels of vegetables, sugars and methods of preparation. About 37 to 40 per cent households and small sweet makers prepared vegetables based kheer in urban and semi-urban areas. Five combinations were studied for process upgradation, chemical composition and sensory evaluation. Typically bottle gourd kheer had greenish shade while pumpkin kheer had yellowish shade. The shreds and cubes of both vegetables become soft during cooking which imparts characteristic chewy texture to the vegetable based kheer. All vegetable kheer samples tested low level of fat and high level of carbohydrate content than control. The total solid and carbohydrate content was higher in kheer prepared from bottle gourd while protein content was higher in control and kheer prepared from pumpkin.
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