Preparation of value added Sandesh by adding bael and stevia

Abstract

Sandesh is a traditional Indian dairy product consumed as sweet dairy desserts, prepared by acid and heat coagulation of milk. It is popular throughout eastern part of India especially in West Bengal. The aim of the present study was to incorporate beneficial components of bael fruit pulp in the product and reducing the energy content by addition of stevia. For substituting one gram of sugar, five milligram of stevia was added in Sandesh. Organoleptic evaluation of Sandesh was done and was found to be highly acceptable at incorporation of 15% bael pulp powder, Percentage of sugar reduced in Sandesh was 50 by using stevia powder in milk based bael product. Addition of bael pulppowder resulted in significant increase in fibre content of the product. The potassium content increased significantly in the acceptable sweet product as compared to the control and the sodium content decreased significantly in the value added sweet product. Addition of stevia resulted in a significant decrease in energy content of Sandesh.