Vol. 8, Issue 9 (2019)

Author(s):
Deshmukh AP, Padghan PV and Shinde SP

Abstract:
The Shrikhand prepared by using rose petal powder in suitable combination after optimization in the laboratory of department of animal husbandry and dairy science, college of agriculture Latur, VNMKV. Parbhani during the 2019-20. Shrikhand was prepared by adopting standard procedure. The product was served to a panel of semi trained judges to know its acceptability. The data so obtained was pooled and overall acceptability was worked out. There was no noticeable difference between treatments for all sensory properties. All treatments were found acceptable up to 16th days of storage at refrigerator condition. But the sensory score was found decreasing order from 0 day to 20th day of storage period.