Studies on Acceptability and Cost Structure of Kalakand Prepared From Cow Milk Khoa and Wood Apple Pulp

Author: A.V. Tidke, P.A. Kahate, K.V. Jadhao*, R.R. Shelke and K.U. Bidwe

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Abstract

The present investigation with a view to utilizes Wood Apple in preparation of Kalakand with different combinations of cow milk khoa and wood apple pulp like 100:00, 95:05, 90:10, 85:15 and 80:20 in treatments T1, T2, T3, T4 and T5. The samples of kalakand were subjected to sensory evaluation by panel of judes. The kalakand prepared from combination of 85 per cent cow milk khoa and 15 per cent wood apple pulp was found acceptable with highest score in treatment T4 (8.7). The cost of production of acceptable kalakand (T4 ) i.e. 15% wood apple pulp blended with 85% cow milk khoa was Rs. 255.31/Kg.

Keywords

Wood apple pulp, cow milk khoa, overall acceptability, cost of production.

Conclusion

Acceptability of kalakand in respect of flavour, colour and appereance, body and texture and overall acceptability showed that, 15 per cent of wood apple pulp blended with cow milk kalakand was acceptable. The cost of kalakand was decreased with the increased in level of wood apple kaklakand. The cost of most acceptable kalakand prepared with 15 per cent wood apple pulp was Rs. 256.66 per kg.

References

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How to cite this article

A.V. Tidke, P.A. Kahate, K.V. Jadhao, R.R. Shelke and K.U. Bidwe (2022). Studies on Acceptability and Cost Structure of Kalakand Prepared From Cow Milk Khoa and Wood Apple Pulp. Biological Forum – An International Journal, 14(1): 1093-1095.