Vol. 10, Issue 3 (2021)

Author(s):
VC Kedaree, SD Nalkar and VV Sansare

Abstract:
The present study was carried out using different levels of pineapple powder with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of pineapple powder @ 0, 1, 2 and 3 % in the pineapple shrikhand with 35% sugar to finalize the experimental treatments. Experimental pineapple shrikhand samples were analyzed for sensory, chemical and microbiological qualities. It was observed that pineapple shrikhand samples under different treatments showed significant differences for total solid, fat, protein, ash, acidity and moisture content. The values were ranged from 49.90 to 47.86 %, 14.83 to 14.40%, 12.75 to 12.46%, 1.188 to 1.148%, 1.450 to 1.410%, and 52.15 to 50.06%, respectively. Total solids, Fat, Protein, Ash, Acidity and Moisture contents differed significantly among the different types of shrikhand with pineapple powder. Significant difference was observed within the smell and taste score and the body and texture score of different types of shrikhand. In case of sensory evaluation, colour and appearance and overall acceptability found to be significant over the other treatments. The microbial results indicate the SPC count was among the different treatments. Overall, the shrikhand was acceptable at 1st day because the count was within the acceptable limit. The yeast and mould and coliform count was not detected up to 15 days. The high microbial load may be due to inadequate cleaning or aseptic condition. Hence, it is recommended that the aseptic condition should be maintained during product preparation. So, it was suggested that shrikhand could be prepare successfully by adding different proportion of pineapple powder. It was suggested to incorporate pineapple powder @ 3 % which showed better overall acceptability and result among the all treatments.