Effect of Sugar replacement on chemical composition and organoleptic properties of Shrikhand


Rolly Mehrotra

Abstract


Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish sour in taste. Fresh Curd (dahi) prepared was partially strained through a cloth to remove the whey and produce a solid mass called chakka. Chakka was finely mixed with sugar and flavouring agents, to give a sweetish-sour taste. For the present study stevia powder and extract was used to replace sugar. Stevia powder and extract were added in different combination in the experimental products. Control, having 100% sugar was also prepared. The organoleptic evaluation of the products was done by a panel of judges to select the most acceptable level of stevia in shrikhand. The product with most acceptable level of stevia and the control sample was stored for 21 days at refrigeration temperature. During storage products were analyzed for the proximate composition, sensory attributes and microbial load at an interval of 7 days. It was found that shrikhand was acceptable upto 30% substitution of sugar with stevia extract and 20% substitution with stevia powder as compared to the control recipe. The storage study reveals that there was a decrease noticed in fat, protein, moisture and ash in both the control and sample shrikhand during storage. A significant (P≤0.05) decrease was noticed in the scores for sensory. The microbial load increased significantly (P≤0.05) during storage.

 

Keywords: Shrikhand, Stevia, Calories, Nutritive value

 


| PDF |

References


A.O.A.C. Official methods of analysis. Edited by Horwits W. Association of analytical chemists, Washington. 2000

Bardale PS., Waghmare PS., Zanjad PN., Khedkar DM. The preparation of Shrikhand like product from skim milk chakka by fortifying with fruit pulps. Indian J. Dairy Sci. 1986; 39(4): p 480-483.

Kumar S., Bhat ZF., Kumar P. Effect of Apple pulp and Celosia argentea on the quality characteristics of shrikhand. American Journal of Food Technology. 2011; 6(9): p 817-826

Landge UB., Pawar BK., Choudhari DM. Preparation of Shrikhand using Ashwagandha powder as additive. J. Dairying, Foods & H. S. 2011; 30(2): p 79- 84.

Nadaf NF., Patil RS., Zanzurne CH. Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand. Recent Research in Science and Technology. 2012; 4(10): p 52-55

Nigam N., Singh R., Upadhayay PK. Incorporation of Chakka by papaya pulp during the manufacture of Shrikhand. J. Dairying, Foods & H.S., 2009; 28 (2) : p115-118

Ranganna S. Handbook of Analysis and quality control for fruits and vegetable products. New Delhi, Tata Mc Graw-hill publishing company: p1994. 3-10

Rathore R., Middha S., Dunkwal V. Microbial safety while handling milk products. Proceedings of the Souvenir, International Conference on Traditional Dairy Products. 2007; No.14-17, NDRI: p 90-95.

Sarkar S., Mishra AK.. Commercial production of shrikhand. Indian Food Ind.: m1997; 16(1): p 20-25.

Sarkar, S. Innovations in Indian fermented milk products: A Review, Food Biotechnology. 2008; 22(1): p 78-97.

Singh R. Characteristics and technology of traditional Indian cultured dairy products. Bulletin of international dairy federation. 2007; 415: p 11-20.

Sonawane VK., Chavan KD., Pawar BK. Effect of levels of Strawberrry pulp and sugar on chemical composition during storage of Shrikhand. J. Dairying, Foods & H.S. 2007; 26 (3/4) : p 153-158

Vagdalkar AA., Havan BR., Morkile VM., Thalkari BT., Landage SN. A study on preparation of Shrikhand by using cocoa powder and papaya pulp. Ind. Dairyman. 2002; 54: p 49-51.




About this article

Title

Effect of Sugar replacement on chemical composition and organoleptic properties of Shrikhand

Date

01-10-2014

Additional Links

Manuscript Submission

Journal

Innovare Journal of Food Sciences
Vol 2 Issue 1 2014 (Oct-Dec) Page: 22-25

Statistics

374 Views | 311 Downloads

Authors & Affiliations

Rolly Mehrotra
Jiwaji University
India


Refbacks

  • There are currently no refbacks.