Vol. 7, Issue 4 (2018)
Utilization of soy milk in strawberry pulp based shrikhand for development of a novel fermented milk product
Rekha Devi, Nita Khanna, Vaquil, Apoorva Argade and SS Ahlawat
The present investigation was undertaken to explore the possibility of the use of soy milk in strawberry pulp based shrikhand to produce a novel fermented milk product. The product was prepared as per the standard method using constant level of strawberry pulp (15%) and sugar (40%). Different levels of soy milk (10, 20, 30 and 40%) were tried as substitute of standardized milk. It was found that incorporation of soy milk at 20% level slightly improved the colour and appearance scores of the developed product. Other sensory parameter (Flavour, Body and texture, Sweetness and Overall Acceptability) scores were decreased as the level of soy milk incorporation increased, but the scores were comparable with control samples at 20% soy milk incorporation. The moisture and protein content was increased and fat, titrable acidity and total solids were decreased in 20% soy milk incorporated developed shrikhand. It is concluded that strawberry pulp (15%) based shrikhand can be prepared by replacing 20% soy milk with standardized milk without compromising its quality.
How to cite this article:
Rekha Devi, Nita Khanna, Vaquil, Apoorva Argade and SS Ahlawat. Utilization of soy milk in strawberry pulp based shrikhand for development of a novel fermented milk product. 2018; 7(4): 91-93.