Development of a process to prepare milk based dessert using bottle gourd and rice powder

Abstract

A combination of milk, vegetable proteins and cereals can effectively enhance the quality of cereal protein, which is normally deficient in essential amino acids. The combination can be used in traditional Indian desserts or side dishes such as Kheer, milk rice or rice pudding and products based on cracked wheat, semolina and vermicelli. The present research work was conducted with the objective of standardizing the process for the development of milk based dessert using bottle gourd and rice powder in various proportions; as also studying its sensory and nutritional properties. The experiment was replicated three times and the data was statistically analyzed by using analysis of variance and critical difference techniques. A combination of 4.5% of milk fat, 5% of bottle gourd and 4% of rice powder was the best combination in terms of overall acceptability. Combination of 1.5% of milk fat, 5% bottle gourd and 4% of rice powder was the best in flavour and taste. While a combination of milk fat 4.5%, 10% bottle gourd and 6 % rice powder had the highest protein, fat, carbohydrate, total solids, ash and energy value on the basis of chemical analysis; but it had a lower percentage of moisture content when compared to combination of milk fat 1.5%, 5% bottle gourd and 4% of rice powder. These combinations can be employed to address malnutrition as per the taste buds of the individual.