Physico-chemical and microbiological characteristics of low calorie herbal Basundi

Abstract

Basundi is a dessert that is consumed directly and contains sugar and all the milk solids in an approximate two-fold concentration that gives it a high nutritive value. Low calorie herbal basundi was developed under the current study using sucralose as low calorie sweetener, Hemidesmus indicus and Bougainvillea glabra as herbs with health beneficial properties and analyse it for physico-chemical and microbiological parameters. The developed product was analysed for chemical composition parameters like fat, protein, lactose, total solids and acidity, physical parameters like colour characteristics and microbiological parameters like standard plate count, coliform count and yeast and mold count alongside for traditional control basundi.