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@article{185015,
        author = {Mohite Priyadarshani Ramrao and Zalte Pratibha Tatya and Kathe Vaishnavi Sujit and Khatekar Shravani Mahesh and Sonawane Akshata Paresh and Wagh Rohit Suresh and Bodake Ishwari Ramnath and Dhepale Pratik Anil},
        title = {Formulation and Quality Evaluation of Trimilka Pudding Incorporated With Plant-Based Milks: Coconut, Oat and Soybean},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {4},
        pages = {4307-4312},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=185015},
        abstract = {The present investigation focused on the development and characterization of a “Trimilka Pudding Incorporated with Plant-Based Milks: Coconut, Oat, and Soybean” formulated from non-dairy milk alternatives, aimed at providing a functional dessert option for lactose-intolerant, vegan, and health-conscious consumers. Coconut, oat, and soybean milks were extracted and standardized, and subsequently incorporated into pudding formulation at optimized proportions (coconut milk: 49 ml; oat milk: 15 ml; Soybean milk: 10 ml; sugar: 20 g; corn flour: 6 g). Proximate composition analysis indicated moisture content (63.77%), fat (7.30%), protein (6.87%), carbohydrate (20.56%), and ash (0.30%), reflecting a nutritionally balanced profile. Sensory evaluation, carried out using a hedonic scale, identified Treatment 3 as the most acceptable in terms of flavor, texture, and overall palatability. Microbial quality assessment, including total plate count and yeast–mold enumeration, demonstrated that the product remained within acceptable microbiological limits throughout the storage period. Shelf-life studies under ambient and refrigerated conditions further suggested enhanced stability when stored in airtight containers under refrigeration. The study concludes that the standardized formulation of plant-based pudding not only meets desirable sensory and nutritional standards but also ensures microbiological safety, thereby validating its potential as a viable dairy-free functional food product.},
        keywords = {Non-Dairy Milk, Plant-Based Pudding, Nutritional Evaluation, Sensory Evaluation, Microbial Quality, Shelf-Life Stability.},
        month = {September},
        }