Vol. 7, Issue 8 (2018)

Author(s):
Gyanendra Gupta, John David, Ganesh Shukla, Suraj Dubey and Anuj Shukla

Abstract:
Shrikand is a traditional Indian sweet dish prepared from curd. An effort was done to produce novel fermented milk. Further, effects were made to standardize to optimum level of papaya and banana pulp in the preparation of Shrikhand by sensory evaluation and to study its economics. Shrikhand was prepared from whole milk chakka with content level of sugar (30 percent by weight of chakka ) blended with varying levels of papaya and banana pulp at the rate of quantity of chakka i.e. 50% (T1), 40% (T2), 30% (T3). Treatment T0 (8.48) showed highest overall acceptability than other treatments. For fat percent in shrikand, treatment T0 (9.11) showed highest fat percent among all the treatment. For Total solid percent in shrikand was highest in T3 (61.80) and lowest T0 (58.80). For Protein percent treatment T0 (10.94) was significantly higher than rest of the treatments. Titratable acidity percent was highest in T0 (1.26) and lowest in T1 (1.04). Cost of product of 1kg shrikand was T0 (Rs117), T1 (Rs95), T2 (Rs84) and T3 (Rs73).