Post Graduate, Institute of Post Harvest Management, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, 415712, Maharashtra, India
*Email for correspondence: hcbadgujar@gmail.com
Online published on 30 May, 2019.
The laboratory experiment was conducted for standardization of method of Pedha preparation using banana pulp instead of Khoa, a costly dairy product and other ingredients like sugar, ghee and milk powder at Post Graduate Institute of Post Harvest Management, Roha, Dist Raighad, Maharashtra. The study was conducted with five levels of banana pulp (100, 150, 200, 250 and 300 g) as main treatments and storage at ambient conditions for 0, 5, 10 and 15 days. Maximum Pedha recovery (85.95%) was recorded in treatment with 100 g followed by 150 g pulp (83.20%).
Banana, Pedha, butter, sugar, thickening agent, Grand Naine
