Studies on keeping quality of shrikhand prepared from cowmilk blended with unripe banana

Hole, D.V.; Kahate, P. A.; Shelke, R. R.; Ingle, S. T.; Khandare, N.O.

doi:10.18805/ajdfr.v36i01.7456

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…Consumers in Gujarat prefer its sweet variety while those in Maharashtra prefer the tangy /soury variety (Aneja et al, 1987) because of the change in economic status and food habit of consumers the other varieties of shrikhand such as fruit shrikhand are also in great demand. Fruit base shrikhand has been prepared where in fruit like mango (Bardale et al, 1986), papaya (Vagdalkar et al, 2002), banana (Kahate et al, 2016) gave good results. Amrakhand or mango shrikhand is mixture of chakka (strained dahi/curd), mango pulp and cane sugar.…”

Section: Introductionmentioning

confidence: 99%

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Tondare

Hembade

2019

AJDFR

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Amrakhand is a variation of shrikhand where it is mixed with pureed mango popular in western part of southern peninsula of India; consumers in Gujarat prefer its sweet variety while those in Maharashtra prefer the tangy/soury variety. High sugar content in the Amrakhand contributes to the total energy intake; carbohydrate is the most restricted item in the diet of both dietetic and diabetic individuals. Stevia is a natural sweetener with zero calories and its beneficial influence on human health, there is a great possibility of its use in food industry. The main aim of study was to investigate the sensory quality of Amrakhand prepared by using stevia leaf extract powder at different level of concentrations. Six different concentrations of sucrose and stevia used were 30:70(T1), 25:75 (T2), 20:80 (T3), 15:85 (T4), 10:90 (T5) based on quantity of chakka. Control sample (T0) was prepared from 100:0 sucrose and stevia leaf extract powder concentration. Sensory attributes (colour and appearance, flavor, Mouthfeel, Body and texture, taste and overall acceptability) were judged by panel using 9- point hedonic scale the preferred order of samples was as follows : T1>T2>T0>T3>T4>T5. Amrakhand with treatment T1 (30:70) was more acceptable by the panel of judges.

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Section: Introductionmentioning

confidence: 99%

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Tondare

Hembade

2019

AJDFR

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Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation

Sirajuddin,

Chauhan,

Nanda

et al. 2024

AIMSAGRI

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<abstract> <p>The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented Indian dessert from cow milk. On the basis of sensory evaluation, it was determined that the most favorable shrikhand was prepared using milk with 1.5% fat and replacing 60% of the sugar with stevia. Additionally, the incorporation of carrot pulp at a 20% level was identified as the optimal choice. This carrot pulp-enriched shrikhand was further assessed for its physico-chemical attributes such as pH, thiobarbituric acid reacting substances (TBARS) value and water activity, microbiological quality (including total plate count, coliform, psychrophilic, yeast and mold counts), and sensory characteristics over a 9-day period, with evaluations at intervals of three days (0, 3, 6, and 9 days), and then it was compared with the control. Although the mean TBARS values showed an increasing trend, the values of carrot pulp treated shrikhand (0.497 mg manolaldehyde/kg) was significantly (p < 0.05) lower than control (0.582 mg manolaldehyde/kg) samples during the 9 days storage period. Further, the sensory evaluation results of shrikhand with carrot pulp exhibited significantly higher (p < 0.05) mean scores for color, appearance, and overall acceptability. The microbiological quality parameters of both products (control and treated) remained within permissible limits, when stored under refrigerated conditions for up to 9 days. In conclusion, shrikhand with 20% carrot pulp is recommended due to its ability to add value to the product by enhancing its functional properties and overall acceptability.</p> </abstract>

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Studies on keeping quality of shrikhand prepared from cowmilk blended with unripe banana

Cited by 2 publications

References 2 publications

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation

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