Vol. 7, Issue 5 (2018)

Author(s):
Himanshu Kumar Rai, DC Rai and Saloni

Abstract:
At the time of rapid urbanization, everyone has less time for health related activity, so they are in immediate need of some product which not only satisfied their appetite but also affect their health in positive way. The present study was carried out to estimate the fitness of blending Tulsi leaves extract into Shrikhand keeping in mind the need of burgeoning middle class. Tulsi leaves extract @ 0.7%, 0.9% and 1.1% with 40% cane sugar (by weight of Chakka), was mixed for production of Shrikhand. The samples were stored at 10 ^oC and sensory and microbial qualities judged at regular interval. Shrikhand prepared by addition of 0.9% Tulsi leaves extract (T₂) was superior in organoleptic parameter followed by T₃, T₁ and T₀ respectively. The treated product was acceptable up to 50 days of storage under refrigerated temperature. From present study we can conclude that addition of Tulsi not only improves the keeping quality of the product but also its medicinal properties. That make the optimize product healthy with better keeping quality.