Vol. 12, Special Issue 10 (2023)

Author(s):
Vandana A Shinde, SP Nage, SV Lashkare and RH Tayde

Abstract:
This investigation was carried out to evaluate the sensory qualities and work out the cost of shrikhand prepared by blending with different levels of guava pulp. The treatment details were T₁ control sample, T₂ (95% shrikhand + 5% guava pulp), T₃ (90% shrikhand + 10% guava pulp), T₄ (85% shrikhand + 15% guava pulp) and T₅ (80% shrikhand + 20% guava pulp). For overall acceptability scores obtained were 94.00, 86.60, 89.40, 94.80 and 84.20 for the treatment T₁, T₂, T₃, T₄ and T₅ respectively. The treatment T₄ scored significantly highest scores for flavour, Body and Texture, colour and appearance and overall acceptability were found to be superior amongst all treatments. The cost of shrikhand preparation by using different levels of guava pulp were 128.10, 125.24, 123.92, 122.59 and 121.49 (Rs/kg) for the treatment T₁, T₂, T₃, T₄ and T₅ respectively. The acceptable quality of shrikhand can be prepared by using 15 per cent guava pulp.