Study on Sensory Properties and Cost of Production of Bhapa Dahi Prepared by Utilization of Jackfruit (Artocarpus heterophyllus L.) Pulp

The research study was conducted at the Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dapoli, Dist. Ratnagiri (M.S.) to study the utilization of jackfruit (Artocarpus heterophyllus L.) pulp for preparation of Bhapa dahi. Jackfruit is a nutrient-dense tropical fruit commonly found in India. It offers multiple health benefits, including antimicrobial and anti-inflammatory effects. In present investigation, Bhapa dahi was prepared using chakka and condensed milk (prepared from cow milk) in 50:50 (by w/w basis) with jackfruit pulp. Jackfruit pulp was used at five levels i.e., 0 % (T0), 10 % (T1), 20 % (T2), 30% (T3) and 40% (T4). The 15% sugar (on the basis of weight of base mix) was used for preparation of Bhapa dahi. Studied for its sensory attributes such as colour and appearance, body and texture, flavour and overall acceptability was carried out by ten panelists using 9-point hedonic scale. It was found that utilization of jackfruit pulp at 20% was best with overall acceptability score of 8.34. The cost of production of most acceptable treatment i.e. Bhapa dahi using 20% jackfruit pulp is Rs.175.85/ kg. Also it may conclude that utilization of jackfruit pulp for preparation of Bhapa dahi can be successfully improved sensory properties of Bhapa dahi.