Vol. 4, Issue 8 (2015)

Author(s):
J David

Abstract:
Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish sour in taste. Preparation of herbal shrikhand was carried out by incorporating aqueous basil extract @ 1%, 2%, 3% and 4%, indicated as T1, T2, T3 and T4 respectively, where T0 being the control sample with no basil extract and was evaluated on various physico-chemical, organoleptic and microbiological parameters. Five treatments combination were replicated five times and used in the study. The physico- chemical analysis results shows that treatment 4 (T4) possess maximum moisture, protein, ash content, antioxidant activity, acidity while the control sample (T0) has maximum total solids, fat content and pH.