Andere Kunden interessierten sich auch für
![Development of RTS soymilk beverages blended with strawberry pulp]( "Development of RTS soymilk beverages blended with strawberry pulp")
Development of RTS soymilk beverages blended with strawberry pulp29,99 €![Reciepes for preparation of RTS beverage in two cv. in mango]( "Reciepes for preparation of RTS beverage in two cv. in mango")
Reciepes for preparation of RTS beverage in two cv. in mango26,99 €![Nutritional Shrikhand with Safflower milk & Inulin for Human Fitness]( "Nutritional Shrikhand with Safflower milk & Inulin for Human Fitness")
Nutritional Shrikhand with Safflower milk & Inulin for Human Fitness39,99 €![Preparation of Yogurt Fortified with Aloe Vera]( "Preparation of Yogurt Fortified with Aloe Vera")
Preparation of Yogurt Fortified with Aloe Vera36,99 €![Prebiotic, Probiotic and Synbiotic in Farm Animals]( "Prebiotic, Probiotic and Synbiotic in Farm Animals")
Prebiotic, Probiotic and Synbiotic in Farm Animals32,99 €![Effect of blending of pulp of different varieties of mango cv.Alphonso]( "Effect of blending of pulp of different varieties of mango cv.Alphonso")
Effect of blending of pulp of different varieties of mango cv.Alphonso36,99 €![Standardization of value added synbiotic juices]( "Standardization of value added synbiotic juices")
Standardization of value added synbiotic juices32,99 €
Amongst indigenous milk products, shrikhand assumes special importance for its distinct taste, richness, delicacy and a fairly long life. Now a day, use of fruit pulp and juices in shrikhand fortified is getting a good footing especially as a novelty product. The present investigation was undertaken to explore the possibility of utilizing papaya pulp for increasing nutritional value of shrikhand. Shrikhand was analyzed for its chemical quality attributes viz., Total solids, fat, protein, total sugar, ash and acidity. Sensory quality of product was judged for colour and appearance, body and texture and flavour. The cost economics was worked out by taking into account the prevailing market prices of the ingredients. The statistical analysis was carried out using Factorial Completely Randomized Design with five replications. The results of present investigation are summarized in the following paragraphs.