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The research study was conducted to develop a suitable formulation of dairy products (Special Kheersa) using fresh cow milk with sugar and other ingredients such as psyllium husk, bread crumb, and malta peel powder in different proportions. Among four types of formulation, no psyllium husk and malta peel powder were used in Formulation (F1), but in Formulation (F2) 1.5 g psyllium husk and 30 g malta peel powder, Formulation (F3) 2.5 g psyllium husk and 30 g malta peel powder, Formulation (F4) 5 g psyllium husks and 30 g malta peel powder were used respectively. This study also assessed the proximate composition, sensory attributes and microbial quality of the Special Kheersa formulated with psyllium husk and malta peel powder. The results of the proximate analysis showed a significant difference (p<0.05) in all parameters. Special Kheersa prepared with 2.5 g of psyllium husk and 30 g of malta peel powder showed the maximum sensory score. Total viable count, Coliform, E. coli and Salmonella count of the Special Kheersa were determined after 0, 24, 48 and 72 hrs of its preparation. The formulated Special Kheersa is nutritionally acceptable like commercially available kheer and sufficient to meet the nutritional requirements as a dessert item.

food research

Proximate composition, sensory evaluation and microbial quality of a dairy product (Special Kheersa) formulated with psyllium husk and malta peel powder