Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 1272-1276
DOI: https://doi.org/10.20546/ijcmas.2019.808.149


Physico-Chemical Properties of Bottle Gourd Pulp (Lagenaria siceraria) Ujani basundi
S.B. Gawande, V.G. Atkare and S.B. Bhalerao*
Animal Husbandry and Dairy Science, College of Agriculture, Nagpur, India
*Corresponding author
Abstract:

The research work entitled “Utilization of bottle gourd pulp (Lagenaria siceraria) for the preparation of Ujani basundi” was carried out during the year 2018-19. Milk was standardized to 4 per cent fat and the Ujani basundi prepared with addition of bottle gourd pulp at 0% (T1), 5% (T2), 10% (T3) and 15% (T4) per cent by weight of milk. The data analyzed statistically by using completely randomized design (CRD), with four treatments and five replications. The data obtained after chemical analysis of fat, total solids, protein, acidity, solids not fat and ash. Total solids percentage of Ujani basundi were increased with increase in the level of bottle gourd pulp and fat, protein, solids not fat, acidity and ash percentage was decreased with increase in the level of bottle gourd pulp. This Ujani basundi contained 15.90 per cent fat, 50.78 per cent total solids, 8.70 per cent protein, 19.90 per cent solids not fat, 0.39 per cent acidity and 1.70 per cent ash. Hence, it is concluded that superior quality of Ujani basundi can be prepared by addition of 15 parts of bottle gourd pulp.


Keywords: Ujanibasundi, Bottle gourd, Physico-chemical parameters
Download this article as Download

How to cite this article:

Gawande, S.B., V.G. Atkare and Bhalerao, S.B. 2019. Physico-Chemical Properties of Bottle Gourd Pulp (Lagenaria siceraria) Ujanibasundi.Int.J.Curr.Microbiol.App.Sci. 8(8): 1272-1276. doi: https://doi.org/10.20546/ijcmas.2019.808.149