PREPARATION OF SYNBIOTIC SHRIKHAND BLENDED WITH FRESH PAPAYA PULP - Suryawanshi, Nikhil;Ramod, S. S.;Terde, Sneha
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
M. Nikhil Suryawanshi est étudiant en maîtrise au College of agriculture, Dapoli, Dr. Balasaheb Savant Konkan Krishi Vidyapeeth, Ratnagiri, Maharashtra.