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Vol. 13, Issue 7 (2024)

Analyzing the effect of fennel powder on Shrikhand: A study of sensory and physicochemical properties

Author(s):
Rashmi Rajput and Dr. Anuradha Patel
Abstract:
Shrikhand is a sweeten and original milk product of semi-solid consistency with a typical sweet and sour taste. It is made from fermented milk curd. In this study, various herbal products are produced in the dairy industry. Herbs such as fennel seed have been used since ancient times for cleaning the mouth and using home medicine. Fennel shrikhand can be considered as an herbal shrikhand which tries to diversify the benefits and medicinal properties of shrikhand. It was prepared with the addition of fennel powder. In this study, the final powder is used as 1% fennel powder for T1, 2% fennel powder for T2, 3% fennel powder for T3, 4% fennel powder for T4. After production of shrikhand, physio-chemical changes were analyzed and sensory evaluation was done from day 1 to day 21 of all treatments. The study showed that there is no change in the T2 sample and it increases the sensory quality and overall acceptability of the product.
Pages: 151-155  |  185 Views  70 Downloads


The Pharma Innovation Journal
How to cite this article:
Rashmi Rajput, Dr. Anuradha Patel. Analyzing the effect of fennel powder on Shrikhand: A study of sensory and physicochemical properties. Pharma Innovation 2024;13(7):151-155.

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