Vol. 11, Special Issue 1 (2022)

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

Abstract:
In present studies of preparation of shrikhand by using buffalo milk and date pulp at different date pulp levels i.e. 0%, 10%, 20% and 30% for treatments T₁, T₂, T₃ and T₄, respectively. It was observed that the Overall acceptability mainly describe by average mean of sensory parameters, respectively. The present investigation indicates that the mean average of overall acceptability of shrikhand for treatments T₁, T₂, T₃ and T₄ were scores 7.89, 8.01, 8.25 and 8.18, respectively in ascending order and then decreased. The lowest score of overall acceptability listed for control T₁ (7.89) and uppermost score found in T₃. From the above scores it specified that addition of date pulp in shrikhand initially increased at particular point and then declined. It may therefore, be concluded that the using of 20 per cent date pulp in 80 per cent chakka for preparation of shrikhand is acceptable, comparatively cheaper and adaptable as far as processing technology is concerned.