Vol. 11, Special Issue 1 (2022)

Author(s):
Deshmukh MS, Dr. PV Padghan and Jadhav SB

Abstract:
On the present study, the attempt have been made to prepared shrikhand by using buffalo milk and date pulp at particular treatments T₂ (90% chakka + 10% date pulp), T₃ (80% chakka + 20% date pulp), T₄ (70% chakka + 30% date pulp) and T₁ (control). The physico-chemical properties of date pulp added shrikhand range of acidity for shrikhand samples was 0.90 to 1.07 for treatments T₁ to T₄, respectively and pH range for shrikhand samples was 4.55 to 4.33 per cent, respectively. The range of fat contain for shrikhand samples was 8.02 to 7.78 and the range of protein content for shrikhand samples was 9.07 to 8.80. The range of fiber content in shrikhand samples was found 0.00 to 0.48 per cent and the range of moisture content of shrikhand samples was 40.98 to 45.17 per cent. The range of total solids content for shrikhand samples was found to be 59.02 to 54.83 per cent. The mean ash content in the shrikhand samples was found to be 0.85 to 1.05 per cent. Lastly the average mean score of colour index for date pulp added shrikhand in control and developed samples, the corresponding values for L*, a* and b* were varies from 84.32 to 75.42, 1.37 to 4.41 and 14.26 to 18.72 for treatments T₁, T₂, T₃ and T₄, respectively. From the present result it was observed that, the addition of date pulp levels raised the acidity, moisture, ash, fiber and decreased the pH, fat, protein, total solids percentage.