Effect of custard apple pulp on physico-chemical properties of rabri

Abstract

Rabri was prepared from cow milk with constant level of sugar (6 percent by weight of rabri) and different levels of custard apple pulp (0, 5, 10, 15 and 20 percent by weight of rabri). On an average custard apple pulp rabri of treatments T1, T2, T3, T4 and T5 contained moisture 43.22, 44.73, 46.24, 47.75 and 49.28 percent, fat 14.84, 14.19, 13.47, 12.85 and 12.17 percent, protein 9.49, 9.14, 8.75, 8.36 and 7.98 percent, ash 1.99, 1.91, 1.86, 1.76 and 1.71 percent, total solids 56.78, 55.27, 53.76, 52.25 and 50.72 percent, total sugar 12.53, 12.75, 12.98, 13.25 and 13.48 percent, titrable acidity 0.19, 0.25, 0.32, 0.39 and 0.44 percent L.A., pH 6.31, 6.12, 5.90, 5.75 and 5.52 respectively.