1Department of Horticulture
2Post-Harvest Technology Centre, Department of Horticulture, Rahuri, Maharashtra.
3Department of Animal Husbandry and Dairy Science, Rahuri, Maharashtra.
4Department of Floriculturist, AICRP (Flori.), NARP, Ganeshkhind, Pune Maharashtra.
Corresponding Author's Email: firstname.lastname@example.org
The present investigation entitled “Preparation of rabri from stored fig leather” was carried out during 2015– 2016 at Mahatma Phule Krishi Vidyapeeth, Rahuri. The standardization of recipe i.e. quantity of fig leather and sweetened condensed milk was finalised on the basis of sensory evaluation as 80 g and 1 L, respectively. The fig leather which was packed in different packaging materials (glass bottles and standy pouches) and stored at two different storage conditions (ambient temperature and cold storage) for a period of 180 days were used for preparation of fresh rabri every month. The cost of preparation of best treatment of rabri prepared from fig leather was Rs. 246.84/kg.
Keywords: Fig leather, rabri, sensory parameters, cost of production
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