Vol. 8, Issue 4 (2020)
Sensory evaluation of Shrikhand Sold in Kolhapur City
Author(s): Jaybhay Vishnu Bhagwan, KB Kamble, DD Patange and DK Kamble
Abstract: Shrikhand is one of the important fermented milk product which derive its name from the Sanskrit Word ‘shrikhirni’ meaning a curd prepared with added sugar flavoring agent, fruits and nuts. It is an indigenous semisoft whole milk product prepared using chakka (strained dahi/ chhaka). Shrikhand is popular in western part of southern peninsula of India. Hence, present study was undertaken to evaluate the quality of shrikhand sold in Kolhapur city for its sensory qualities. Preliminary survey was conducted in market of Kolhapur city to know the availability of shrikhand samples and on the basis of survey five brands of shrikhand were selected. These brands were coded with KS1, KS2, KS3, KS4, and KS5. Packed pouch (package) of selected brands were collected from the market and brought to laboratory under condition for further analysis. It was observed that the sensory qualities of shrikhand were significantly (p<0.05) affected by the market samples of shrikhand sold in Kolhapur city. For colour and appearance the highest mean score (7.50 ± 0.06) was obtained by sample KS1 fallowed by KS2 (7.2 ± 0.04). The mean score for body and texture were ranged from 6.05 to 7.84 whereas, the average flavour score of market sample of shrikhand ranged from 6.32 to 7.77. The maximum score 7.29 for sweetness was allotted to the sample KS1 fallowed by sample KS4 7.18 and KS5 7.18. From these data, it was observed that all the samples were showed acceptability in between liked slightly (Score 6) to liked very much (score 8) when judged on ‘9’ point hedonic scale.
DOI: 10.22271/chemi.2020.v8.i4aq.10189
Pages: 3450-3452 | 370 Views 106 Downloads
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How to cite this article:
Jaybhay Vishnu Bhagwan, KB Kamble, DD Patange, DK Kamble. Sensory evaluation of Shrikhand Sold in Kolhapur City. Int J Chem Stud 2020;8(4):3450-3452. DOI: 10.22271/chemi.2020.v8.i4aq.10189
