Vol. 11, Special Issue 10 (2022)

Author(s):
Maske Sachin V, Dr. John David and Souvik Tewari

Abstract:
On the present study, Shrikhandwadi was prepared by using the goat milk chakka, sugar, papaya pulp, banana pulp and ashwagandha powder. Prepared Shrikhandwadi used 125% sugar and 2% ashwagandha powder by weight of chakka for all treatments as well as the goat milk chakka (60-100%), papaya pulp (5-20%) banana pulp (5-20%) used as different proportion in various treatments. The main objective of this study was to develop Shrikhandwadi and analysis it’s physico- chemical properties, as well as estimate the total cost of production of the final developed product per Kg. After the determination of physico-chemical analysis it showed that the protein content, fat content, moisture content, acidity and total energy were decreased as well as carbohydrate content, ash content and total solids were increased. The total cost estimated for the preparation of final Shrikhandwadi, cost estimation 20% overall expenses were added and final got the cost of Shrikhandwadi per kg was calculated. For the number of treatments raw material in various quantity as per there treatments combinations were used. The total cost estimation of the final Shrikhandwadi of control sample was 203.3 Rs per Kg. The highest cost of final product was treatment no. Si 214.5 Rs per Kg. as well as the lowest cost of final product Shrikhandwadi was treatment no. Sxvi 182.57 Rs per kg. The cost of final product Shrikhandwadi for overall acceptability highest score sample in treatment no. Sxii was 186.57 Rs per Kg.