Physico-chemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder
Abstract
In the present study the textural properties of shrikhand along with the chemical properties were investigated. Based on the preliminary trial sugar was substituted with different ratios of stevia powder. Shrikhand prepared with Stevia powder showed a significant (P≤0.05) increase in the proximate composition of shrikhand. The textural parameters decreased with decrease in the amount of sugar significantly (P≤0.05).
Keywords: Shrikhand, Stevia powder, Nutritive value, texture
References
A.O.A.C. 2000. Official methods of analysis. Edited by Horwits W. Association of analytical chemists, Washington
Bardale PS., Waghmare PS., Zanjad PN., Khedkar DM. 1986. The preparation of Shrikhand like product from skim milk chakka by fortifying with fruit pulps. Indian J. Dairy Sci. 39(4): p 480-483.
Kumar S., Bhat ZF., Kumar P. 2011. Effect of Apple pulp and Celosia argentea on the quality characteristics of shrikhand. American Journal of Food Technology. 6(9): p 817-826
Landge UB., Pawar BK., Choudhari DM. 2011. Preparation of Shrikhand using Ashwagandha powder as additive. J. Dairying, Foods & H. S. 30(2): p 79- 84.
Nadaf NF., Patil RS., Zanzurne CH. 2012. Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand. Recent Research in Science and Technology 4(10): p 52-55
Nigam N., Singh R., Upadhayay PK. 2009. Incorporation of Chakka by papaya pulp during the manufacture of Shrikhand. J. Dairying, Foods & H.S., 28 (2) : p115-118
Ranganna S. 1994. Handbook of Analysis and quality control for fruits and vegetable products. New Delhi, Tata Mc Graw-hill publishing company: p 3-10
Rathore R., Middha S., Dunkwal V. 2007. Microbial safety while handling milk products. Proceedings of the Souvenir, International Conference on Traditional Dairy Products. No. 14-17, NDRI: p 90-95.
Sarkar S., Mishra AK. 1997. Commercial production of shrikhand. Indian Food Ind.: 16(1): p 20-25.
Sarkar, S. 2008. Innovations in Indian fermented milk products: A Review, Food Biotechnology. 22(1): p 78-97.
Singh R. 2007. Characteristics and technology of traditional Indian cultured dairy products. Bulletin of international dairy federation. 415: p 11-20.
Sonawane VK., Chavan KD., Pawar BK. 2007. Effect of levels of Strawberrry pulp and sugar on chemical composition during storage of Shrikhand. J. Dairying, Foods & H.S. 26 (3/4) : p 153-158
Vagdalkar AA., Havan BR., Morkile VM., Thalkari BT., Landage SN. 2002. A study on preparation of Shrikhand by using cocoa powder and papaya pulp. Ind. Dairyman. 54: p 49-51.