Vol. 6, Issue 3 (2017)

Author(s):
Shiv B Singh and Prafull Kumar

Abstract:
A study was undertaken to evaluate the effect of wood apple pulp on the quality attributes of Shrikhand. The pulp combination was incorporated at 0%, 5%, 10% and 15% level (replacing chakka) into the formulation of shrikhand. The proximate composition, physico-chemical and sensory properties were analyzed. Amongst the different physico-chemical parameters, a significant decrease in the total solids, fat, protein, carbohydrate and ash percent of the Shrikhand was observed with increasing level of pulp combination. On the basis of various sensory parameters, Shrikhand containing 15% pulp combination was selected as optimum. The pulp combination had a significant influence on colour and appearance, consistency, flavour and taste and overall acceptability of the Shrikhand. Wood apple pulp can be successfully incorporated in the preparation of Shrikhand without adversely affecting the quality of the product.