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

Authors

  • Rolly Mehrotra Jiwaji University
  • DHEER SINGH
  • AVINASH TIWARI

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

Author Biography

Rolly Mehrotra, Jiwaji University

Food Technology

References

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Published

01-10-2014

How to Cite

Mehrotra, R., DHEER SINGH, & AVINASH TIWARI. (2014). Physico-chemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder. Innovare Journal of Food Sciences, 2(1), 26–28. Retrieved from https://innovareacademics.in/journals/index.php/ijfs/article/view/1617

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Section

Original Article(s)