Vol. 10, Special Issue 12 (2021)

Author(s):
PC Deshmukh, BD Patil and DK Kamble

Abstract:
The basundi blended with sweet Potato (Ipomoea batatas) pulp was prepared and subjected to sensory evaluation to optimize the levels of sweet potato pulp in basundi and to investigate sensory quality of basundi prepared using sweet potato pulp. The mean sensory score for colour and appearance, flavour, body and texture and overall acceptability ranged from 7.13 to 8.24, 7.27 to 8.05, 7.02 to 8.15 and 7.14 to 8.11, respectively. The treatment combinations T₃ (10 per cent sweet potato and 5 per cent sugar) found sensorily superior over the rest of treatment combinations. The data generated during the course of this investigation was tabulated and analyzed using Completely Randomized Design (CRD) for treatment combination. However, effect of sweet potato and sugar levels and their interaction effect were analysed by Factorial Completely Randamized Design (FCRD). The best quality basundi can be prepared by addition of 10% sweet potato pulp and 5% sugar.