The data obtained were subjected to statistical analysis following completely randomized design recommended by
Snedecor and Cochran, (1994).
From the Table 3, it is observed that mean score of ascorbic acid for Passion fruit Channa Murki ranged between 43.89 to 46.57. The lowest score was observed in T
1 (44.28) where as highest score observed in T
3 (46.57). Score for Ascorbic acid increased as the rate of coagulant increased it might be due to high vitamin C content in kiwi fruit and due to Vit. C there is separation of fatty acids from other ingredients.
The results in this study also collaborates with
Pallavi, et al., (2020) they discovered that in preparation of nutrient rich lassi by using different fruit pulp, kiwi fruit pulp added lassi have 45.76 per cent of ascorbic acid in it.
From the Table 3, it is observed that mean score of moisture for Passion fruit Channa Murki ranged between16.72 to 23.06. The lowest score was observed in T
1 (16.72) where as highest score observed in T
3 (23.06). Score for moisture increased as the rate of coagulant increased. In the study
Rana et al., (2017a) unearthed that cottage cheese prepared from buffalo milk with different levels of papaya latex moisture content of cottage cheese was lying from 42.10 per cent to 42.57 per cent as compared to cheese prepared by rennet it was 42.00 per cent. The results in relation to moisture contents was in agreement with
Karki and Ojha (2018) testify that there was moisture content 50.46 per cent by using kiwi juice in coagulated mozzarella cheese as compared to animal rennet it was 54.12 per cent.
From the Table 3, it is observed that mean score of total mineral for Passion fruit Channa Murki ranged between 01.02 to 01.24. The lowest score was observed in T
3 (01.02) where as highest score observed in T
1 (01.24). Score for total mineral decreased as the rate of coagulant increased. This may be probably due to very low ash content of passion fruit juice. Our results also coincide with
Toledo et al., (2018) use passion fruit by-products in drinkable yogurt ash content decrease very low as passion fruit flour increase. In control 1.2% ash and in treatment it was decreased from 1.2 to 1.4%.
Dhanya et al., (2019) observed that ash of channa podo manufactured by incorporation of passion fruit pulp was 1.36 per cent compared to control 1.65 per cent. The results for ash content depicted that addition of passion fruit pulp resulted in decrease in the ash content of channa podo.
From the Table 3, it is observed that mean score of protein for Passion fruit Channa Murki ranged between 15.79 to 23.01. The lowest score was observed in T
1 (16.55) where as highest score observed in T
3 (23.01). Score for protein increased as the rate of coagulant increased. Our results coincide with
Celia et al., (2015) observed that in fermented milk enriched with passion fruit peel flour, protein content increase with addition of passion fruit peel flour. In control protein 2.19% as compared to in treatment 1, 2 and 3 it was 2.44%, 2.59% and 3.24% respectively.
Jesmin et al., (2021) used papaya plant latex for making cottage cheese from cow milk content protein per cent from 26.20 to 30.97.
From the Table 3, it is observed that mean score of fat for Passion fruit Channa Murki ranged between 19.45 to 30.41. The lowest score was observed in T
1 (21.11) where as highest score observed in T
3 (30.41). Score for fat increased as the rate of coagulant increased. The reported value was in consistent with the value revealed by
Olorunnisomo and Adewumi (2016) they native that fat content in soft cheese made from fresh and reconstituted milk by using Lime and Mango juice as a coagulant was in between 17.90 to 22.40 per cent.
Dhanya et al., (2019) observed that fat of channa podo manufactured by incorporation of passion fruit pulp, the variation in the fat content of channa podo due to the incorporation of passion fruit pulp was found to be significant.
Ingale et al., (2019) detected that fat level increased as there was increase in quantity of kiwi juice.
From the Table 3, it is observed that mean score of carbohydrate for passion fruit Channa Murki ranged between 34.50 to 35.93. The lowest score was observed in T
1 (34.94) where as highest score observed in T
3 (35.93). Score for carbohydrate increased as the rate of coagulant increased. This result was in agreement with
Sharma et al., (2018) concluded that total carbohydrates content of cottage cheese produced with Kiwi fruit enzyme was high (9.18) as compared to animal rennet (7.27). In another study
Ibrahim et al., (2019) located that carbohydrate content in range between 12.72 to 17.10 per cent in cheese produced from soymilk by using some selected coagulants of natural origin.