A STUDY ON DEVELOPMENT AND QUALITY EVALUATION OF A DAIRY PRODUCT (Special Kheersa) DEVELOPED WITH PSYLLIUM HUSK AND MALTA PEEL POWDER

Abstract

Dairy products are generally defined as food products that are mainly produced from milk. The research study was conducted to develop a healthy dairy product (Special Kheersa). It was prepared from fresh cow milk with constant level of sugar (8% by volume of the ingredients) and different levels of other ingredients such as psyllium husk, bread crumb and malta peel powder. In formulation T1 only used cow milk and bread crumb, in formulation T2 (Added 0.15% psyllium husk+3% malta peel powder), T3 (0.25% psyllium husk+3% malta peel powder) and T4 (0.5% psyllium husk+3% malta peel powder). It was observed that proximate analysis of the product indicated the increase trend of moisture, total solids, fiber and ash contents as the proportion of psyllium husk and malta peel powder in the blend. Fat contents of the Special Kheersa decreased with addition of psyllium husk and malta peel powder in the blend. The present investigation shows that the Special Kheersa prepared with 0.25% of psyllium husk and 3% of malta peel powder show maximum sensory score. The cost of production of highly acceptable Special Kheersa was BDT 18.5 per cup of 100g. The formulated Special Kheersa is nutritionally acceptable like commercially available kheer and sufficient to meet the nutritional requirements as a dessert item.