Physico-chemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder


Rolly Mehrotra

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


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References


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About this article

Title

Physico-chemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder

Date

01-10-2014

Additional Links

Manuscript Submission

Journal

Innovare Journal of Food Sciences
Vol 2 Issue 1 2014 (Oct-Dec) Page: 26-28

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300 Views | 637 Downloads

Authors & Affiliations

Rolly Mehrotra
Jiwaji University
India


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