Vol. 10, Special Issue 9 (2021)

Author(s):
Vivek Sahu, Vikas Pathak, Meena Goswami and Priya

Abstract:
The present study was conducted for development of goat milk shrikhand incorporated with apple fruit pulp level (%) i.e. 15 (A1), 20(A2) and 25 (A3) % for preparation of goat milk shrikhand. pH values decreased whereas titratable acidity increased significantly (P<0.05) with increased level of apple fruit pulp, however there was no significant difference between GH and A1. Among the proximate parameters, protein and fat content decreased however moisture and ash content increased significantly (P<0.05) with increased level of apple fruit pulp. All textural parameters values i.e. firmness, consistency, cohesiveness and work of cohesiveness values increased significantly (P<0.05) with increased level of apple fruit pulp; however there was no significant difference between GH and A1 for any textural parameter. The scores of all sensory attributes increased significantly (P<0.05) with increased level of apple fruit pulp in shrikhand. Overall acceptability scores of A3 were significantly (P<0.05) higher than GH, A1 and A2; however there was no significant difference between GH and A1. Therefore, A3- goat milk shrikhand with 25% apple fruit pulp was selected as the best treatment.