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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.
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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

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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(9): 2122-2131
DOI: https://doi.org/10.20546/ijcmas.2019.809.246


Sensory Evaluation of Value Added Dairy Products using Bael Pulp (Aegle marmelos) and Stevia Powder
Amarjeet Kaur1*, Anita Kochhar1, Savita Sharma2 and R. S. Boora3
1Department of Food & Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana-141004, India
 2Senior Dough Rheologist, Deptt of Food Science and Technology, PAU, Ludhiana, India
3Horticulturist, Regional Fruit Research Station, Bahadurgarh, Patiala, India
*Corresponding author
Abstract:

Aegle marmelos also known as bael is being used in traditional medicinal system since ancient times. This tree belonging to family Rutaceae contains many phytochemicals making it suitable for use in treatment and prevention of many common ailments. The chemical compounds isolated from this fruit are proven to be effective against many non communicable diseseas like CVDs, diabetes and cancer. Stevia(Stevia rebaudiana) is called honey leaf in Indian market. It can be easily grown in house gardens, pots or as a commercial field crop. As the demand of low carbohydrate sweetener is increasing now a days, Stevia can soon become the King of sweeteners. Stevia is a natural calorie free product but at the same time it is 300 times sweeter than sucrose. Considering the benefits of these two plants value added sweet milk products like gajrela and burfi were prepared using different proportions of bael pulp and stevia powder and sensory and proximate analysis of the products were done. Stevia was added to replace sugar at different levels.


Keywords: gajrela, burfi, milk, organoleptic evaluation, sugar, stevia, proximate analysis
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How to cite this article:

Amarjeet Kaur, Anita Kochhar, Savita Sharma and Boora, R. S. 2019. Sensory Evaluation of Value Added Dairy Products using Bael Pulp (Aegle marmelos) and Stevia Powder.Int.J.Curr.Microbiol.App.Sci. 8(9): 2122-2131. doi: https://doi.org/10.20546/ijcmas.2019.809.246