Vol. 12, Special Issue 11 (2023)

Author(s):
AP Naik and Dr. VV Niras

Abstract:
Present study was carried for assessment of Shrikhand prepared by supplementation of carrot powder. The Shrikhand was made from buffalo milk by supplementing with different levels of carrot powder with different treatment and the sensory evaluation was carried out. In present study, carrot powder was used as additive for preparation of Shrikhand. The carrot powder was added in different levels of 0%, 3%, 5%, 7% and 9% in T₀, T₁, T₂, T₃ and T₄ treatments respectively. The sensory evaluation of freshly prepared Shrikhand using carrot powder was carried out by 9 point headonic scale. The highest sensory score was obtained in Shrikhand from T₂ with 5% carrot powder.