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The present investigation has been aimed to study the effect of replacing khoa with skim milk powder on sensory characteristics and chemical composition of fresh bottle gourd halwa. Control bottle gourd halwa from khoa (To) and four lots of experimental bottle gourd halwa samples were manufactured by incorporating skim milk powder (in the form of reconstituted skim milk) at 10 (T1), 20 (T2), 30 (T3) and 40 (T4) per cent (w/w) of shredded bottle gourd. The fresh bottle gourd halwa samples were analysed for sensory (colour and appearance, body and texture, flavour and overall acceptability) and chemical (moisture, fat, protein, total carbohydrate and ash) qualities. The product prepared using 20% SMP (w/w) of shredded bottle gourd was found most acceptable on the basis of overall acceptability among the experimental products and at par (Pandgt;0.05) with the control product. Proximate analysis indicated that on increasing the proportion of SMP; fat and moisture showed a decreasing trend and reverse in case of protein, total carbohydrate and ash contents. As the level of SMP increases the cost of bottle gourd halwa also increased.

Sensory and Chemical Quality of Bottle gourd Halwa Prepared Using Skim Milk Powder