Asian Journal of Food Research and Nutrition

The present investigation entitles “Evaluation of Khoa Modak blended with Jaggery and Pumpkin (Cucurbita Pepo L.) seeds” was conducted at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to incorporate Jaggery and Pumpkin seeds successfully in preparation of Khoa Modak. This study aimed to evaluate processed for manufacturing of Khoa Modak blended with Jaggery and Pumpkin (Cucurbita pepo L.) seeds and to study effect of different levels of Jaggery and Pumpkin seeds on sensory quality and production cost of Khoa Modak.In present study, blend of Jaggery and Pumpkin seeds was successfully used in preparation of Khoa Modak at four levels of Jaggery i.e., 12, 15, 18 and 21 (%) and Pumpkin seeds were added at two levels 5 and 7.5 (%), respectively. It was found that 18 (%) Jaggery and 7.5 (%) Pumpkin seeds was best treatment (J₃P₂) in present study. Khoa Modak with 18 (%) Jaggery and 7.5 (%) Pumpkin seeds had the highest overall acceptability score. The rigorous evaluation of the data indicates that of all the levels of Jaggery and Pumpkin seeds were significant (p<0.01) and had highest scored, the best product was obtained with 18 (%) Jaggery and 7.5 (%) Pumpkin seeds content. Hence, 18 (%) was chosen the most optimal level of Jaggery and 7.5 (%) of Pumpkin seeds for Khoa Modak preparation. At this quantity of Jaggery and Pumpkin seeds at 18 (%) and 7.5 (%) generated the highest quality product, with a score of treatment J₃P₂ (8.64). As a result, a reasonable level of Jaggery at 18 (%) and Pumpkin seeds at 7.5 (%) for producing the best quality Khoa Modak. The addition of Jaggery and Pumpkin seeds reduced the cost of producing Khoa Modak proportionally. The cost of Khoa Modak under treatments J₁P₁, J₁P_2, J₂P₁, J₂P₂, J₃P₁, J₃P₂, J₄P₁ and J₄P₂ was Rs. 331.62, Rs.337.23, Rs.327.08, Rs.332.65, Rs.322.76, Rs.328.28, Rs.318.65, Rs.324.12 per kg., respectively.