Vol. 10, Special Issue 11 (2021)

Author(s):
Vivek Sahu, Vikas Pathak, Meena Goswami and Priya

Abstract:
The present study was conducted to optimize the sugar level for preparation of goat milk shrikhand, which is the demand of present day health conscious consumer. Goat milk shrikhand was prepared with three different levels of sugar i.e. 20% (S1), 25% (S2) and 30% (S3) and evaluated for various physico-chemical properties and sensory attributes. pH values and moisture content decreased significantly (P<0.05) whereas titratable acidity, ash content and brix values increased significantly (P<0.05) with increased sugar content in goat milk shrikhand. Textural parameters i.e. consistency, cohesiveness and work of cohesiveness values were significantly (P<0.05) higher in S2 and S3 than S1. There was no significant difference in colour parameters among the treatments. The scores of all sensory attributes increased significantly (P<0.05) with increased sugar content and S3 had significantly (P<0.05) higher flavour, sweetness, mouth coating and overall acceptability scores than S1 and S2. Therefore, S3- goat milk shrikhand prepared with 30% sugar content was found as the best treatment.