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Vol. 10, Special Issue 12 (2021)

Chemical and microbioligical qualities of basundi blended with sweet potato (Ipomoea batatas L.)

Author(s):
PC Deshmukh, BD Patil and VB Jaybhay
Abstract:
The basundi blended with sweet Potato (Ipomoea batatas) pulp was prepared and subjected to chemical and microbiological evaluation. The levels of sweet potato 8, 10 and 12 percent sweet potato pulp and 5 and 6 percent of sugar were selected for experimental study. The mean chemical composition of fresh basundi samples prepared under different treatment combinations ranged from 9.38 to 11.54% fat, 7.35 to 9.10% protein, 26.01 to 34.68% total sugar, 1.47 to 1.62% ash, total solid 48.24 to 52.88% total solid, and 47.12 to 51.76% moisture content, respectively. The mean SPC counts ranges from 3.00 cfu x 103(T0) to 15.33 x 103 (T6) per gm. There was no growth of Yeast and moulds counts (YMC) and coliform counts observed in the basundi. 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 Design (FCRD) with three replications.
Pages: 1719-1723  |  361 Views  171 Downloads
How to cite this article:
PC Deshmukh, BD Patil and VB Jaybhay. Chemical and microbioligical qualities of basundi blended with sweet potato (Ipomoea batatas L.). The Pharma Innovation Journal. 2021; 10(12S): 1719-1723.

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