Vol. 5, Issue 3 (2017)
Standardization of papaya (Carica papaya L.) enriched kalakand and estimation of its cost of production
Author(s): Anil Kumar Nagar, DC Rai and Vishal Kumar Jain
Abstract: The study was made with attempts to develop kalakand blended with papaya pulp and sugar level in different concentrations by using whole milk. The basic aim of study was to find out the sensory parameter of kalakand prepared by addition of different levels of papaya pulp and sugar. There 9 samples of kalakand were analyzed for sensory attributes (color & appearance, flavor, body & texture, and overall acceptability). The results show that the experimental sample of kalakand treatment T6 blended with 15% of papaya pulp and 10% sugar was found superior in all sensory parameters among the all treatments. It was also revealed that the optimized kalakand gives more profit than the control sample
Pages: 93-96 | 1490 Views 98 Downloads
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How to cite this article:
Anil Kumar Nagar, DC Rai, Vishal Kumar Jain. Standardization of papaya (Carica papaya L.) enriched kalakand and estimation of its cost of production. Int J Chem Stud 2017;5(3):93-96.
