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Vol. 7, Issue 8 (2018)

Studies on preparation of Shrikhand by using dragon fruit pulp

Author(s):
Mohammad Sameem, Dr. Avinash Singh, Dr. SK. Aktar Hossain and Shaeeduddin
Abstract:
The upward trend in nutritional and health awareness has increased the consumer demand for fermented foods. The investigation was made with an attempt to develop dragon fruit pulp Shrikhand. Milk for control and treatment was standardized to 4.5% fat, 8.5% SNF, 25% sugar in treatments dragon fruit pulp was added at the rate of 3%, 6% and 9% respectively. Significant difference was found within control and treatment on chemical analysis fat, protein, carbohydrate, moisture, total solids, acidity percentage due to addition of dragon fruit pulp. Organoleptic analysis for attributes like colour and appearance, Consistency, Flavour and taste, over all acceptability were judged using 9 point hedonic scale by trained panelist revealed that treatment with 6% dragon fruit pulp scored the maximum in most of the attributes. The micro biological analysis revealed that strict hygienic condition was maintained as the coliform count was found nil. All these attributes satisfied with the (FSSAI) standards. Thus treatment can be rated as T2> T0> T1> T3.
Pages: 455-458  |  746 Views  190 Downloads


The Pharma Innovation Journal
How to cite this article:
Mohammad Sameem, Dr. Avinash Singh, Dr. SK. Aktar Hossain, Shaeeduddin. Studies on preparation of Shrikhand by using dragon fruit pulp. Pharma Innovation 2018;7(8):455-458.

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