Vol. 11, Issue 12 (2022)

Author(s):
Gokhale AJ, Mallik Jarita M, Patel Amit M and Suneeta Pinto

Abstract:
The present study was undertaken to evaluate the possibility of complete replacement of the sugar in the shrikhand and reducing fat content to make dietetic product without affecting sensory properties. Chakka was manufactured using skim milk and sweet cream butter milk in combination. Sugar was replaced by intense sweetener sucralose and the bulk of sucrose was replaced by employing prebiotic oligo fiber “fructooligosaccharide (FOS)” and “isomalt”. Both the bulk replacers are low in glycemic index. Fat content of the chakka was 1.1 per cent and experimental samples containing FOS and isomalt were 0.44 and 0.52 per cent respectively. Viscosity of the shrikhand samples were 10584, 9785, 12052 and 15597 cP respectively for laboratory control, market control, FOS and isomalt containing shrikhand. Sucralose containing Isomalt as sucrose bulk replacer had highest overall acceptability and FOS sucralose shrikhand has at par overall acceptability scores compared to laboratory control sample.