Vol. 10, Issue 4 (2021)

Author(s):
Pappu S Mujmule, Dhiraj H Kankhare, Sachin P Ramteke and Somnath H Mane

Abstract:
The present study entitled “Optimization of green peas Basundi” was carried out with objective to optimize the levels of green peas and sugar in Basundi. The levels of green peas paste and sugar were finalized on the basis of sensory evaluation. The levels selected for green peas paste were 10, 12.5, and 15 per cent and levels of sugars (15% and 20%). Treatment T2 having 12.5 per cent green peas paste and 15 per cent sugar was most acceptable among other treatments in respect of sensory qualities and overall acceptability.