Studies on Proximate Composition and Cost Structure of Dried Kheer mix using Pumpkin Powder

Author: Shaikh Adil, Gajanan Narnaware, Bhushan Meshram, Anant Dhotre, Hemant Gawande, Nitin Shinde, Vijay Kele and Bhavesh Chavhan

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Abstract

Instant foods are a need of today’s world because of the changing socio-economic pattern of life. Dried kheer mix is one of the convenience food for the preparation of instant kheer. For the preparation of such dried mix, various challenges are occurred such as maintaining the desired nutritional composition and ensuring cost-effectiveness in the production process. The purpose of this study was to investigate the effect of pumpkin powder on the compositional characteristics and cost structure of dried kheer mix. Pumpkin powder (PP) was added to the dry kheer mix varying levels of 1- 4 percent to replace skim milk powder (SMP) by an equal amount, resulting in a final mix that contained 44 percent PP and SMP. The other ingredients such as sugar powder (36 %), rice powder (10 %), hydrogenated fat (7 %), nutmeat powder (2.1 %), cardamom (0.7 %), and colour (0.2 %) by weight were used. Treatment combinations were used as T1 (1 % PP & 43 % SMP), T2 (2 % PP & 42 % SMP), T3 (3 % PP & 41 % SMP), and T4 (4 % PP & 40 % SMP). The product was analyzed for moisture, fat, protein, acidity, reducing sugar, total sugar, and ash content. Results revealed that an increased level of pumpkin powder leads to a significant (P<0.05) decrease in protein and ash contents while an increase in fat content. Other parameters such as moisture, reducing sugar, total sugar content, and lactic acidity were non-significant at a 5 % level of significance. The cost of production was estimated for all the treatments, varying in the range of Rs. 274.62 – Rs. 278.62 per kg of mix. As the level of pumpkin powder in dried kheer mix increases, the cost of production increases.

Keywords

Composition, Cost, Dried kheer mix, Kheer, Pumpkin powder

Conclusion

With increases in the rate of addition of pumpkin powder, physico-chemical quality such as fat and acidity of the product increased significantly, while protein and ash content declined. Moisture, total sugar and reducing sugar shows non-significant effect. It was also observed that increasing the amount of pumpkin powder in the kheer mix increased the cost of production. As a result of the current experiment, it can be concluded that reconstituted kheer can be made from a dried kheer mix containing 1% pumpkin powder and 43% skim milk powder at a lower cost than other kheer mixes. Developing such value-added pumpkin products could provide consumers with more variety while also providing nutritional and therapeutic benefits. This food product is easy to use, saves time, and promotes good health, so it can be used in a variety of food-based intervention functions.

References

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How to cite this article

Shaikh Adil, Gajanan Narnaware, Bhushan Meshram, Anant Dhotre, Hemant Gawande, Nitin Shinde, Vijay Kele and Bhavesh Chavhan (2023). Studies on Proximate Composition and Cost Structure of Dried Kheer mix using Pumpkin Powder. Biological Forum – An International Journal, 15(5a): 52-57.