Arsul Shriram Ramkisan, John David and Giram Kishor K

Kalakand is one of the indigenous milk products obtained by heat desiccation or concentration of whole or standardized milk with subsequent addition of sugar and proper coagulant. Kalakand was prepared under standard procedure from standardize buffalo milk (6% fat and 9% snf). Sapota and Papaya Pulp was incorporated in the Kalakand @ 5% 10% 15% and 20% in combination with constant incorporation of Ashwagandha powder @ 2%. Sensory qualities of the product (Colour and Appearance, Body and Texture, Flavour and Taste) were judged by 9-point Hedonic scale. Effect of different levels of pulp ratio and sensory scores for all attributes were highly acceptable for Kalakand S₂P₂ made with 80% Kalakand, 10% Sapota pulp and 10% Papaya pulp. Increased levels of fruit pulp in S₄P₄ made with 60% Kalakand, 20% Sapota pulp and 20% papaya pulp, resulted in decrease in flavour, texture and overall acceptability. The cost of Kalakand (S₄P₄) estimated to be Rs.251.04 per kg lowest of all treatments was economical.

DOI: 10.22271/phyto.2021.v10.i6e.14307

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