• Vaibhav Raju Bage
• Dhawalkumar Nanasaheb Shelar
• Rohit Ashok Patil
• Akshaya Kumar Sahoo

Fruits and dairy products are essential for human health. Apples are a universally consumed. It is rich source of phytochemical and minerals. It reduces the risk of cardiovascular disease, stroke and diabetes etc. Basundi is one of the warmth desiccated traditional Indian sweet dairy product in western region of India, generally Maharashtra, Karnataka and Gujarat. Present study was designed to prepare Basundi by using different levels of apple pulp with a view to optimize the process for its manufacture and to study its sensory qualities. The rabri was prepared by using pasteurized full cream milk (1 liter of 6.5 Fat), White Cane sugar (60 gm), Almond (30 gm), Pistachios (30 gm), Saffron (10 gm), Cardamom (1 gm) and Nutmeg (0.5 gm) etc. The Basundi was prepared by using different proportions of rabri and apple pulp i.e. 100:0 (AB0), 90:10 (AB1), 80:20 (AB2), 70:30 (AB3), 60:40 (AB4), 50:50 (AB5) and 40:60 (AB6) etc. Sensory analysis was performed for each sample by using 9 point hedonic scale. The highest sensory score for color and appearance, flavor, taste, consistency and overall acceptability was 8.1, 8.4, 8.3, 8.4 and 8.3 respectively. From the sensory evaluations results we concluded that AB4 sample was the most acceptable sample for commercial production. The prepared Apple Basundi (AB4) contains 62.24 % moisture, 1.20 % ash, 7.16 % crude fat, 6.51 % crude protein, 22.89 % carbohydrate, 37.76 % total solid and 0.17 % acidity etc. Total Phenolic Compound (mg Gallic Acid Equivalent) of the apple basundi (AB4) was 1.06 mg GAE.

Apple, Basundi, Sensory Analysis, Proximate Analysis etc.

"STUDIES ON DEVELOPMENT AND STANDARDIZATION OF APPLE BASUNDI", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.305-308, May-2019, Available :http://www.jetir.org/papers/JETIR1905448.pdf

"STUDIES ON DEVELOPMENT AND STANDARDIZATION OF APPLE BASUNDI", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp305-308, May-2019, Available at : http://www.jetir.org/papers/JETIR1905448.pdf