Vol. 6, Issue 5 (2018)
Preparation and quality assessment of Shrikhand prepared by using Buffalo milk blended with Stevia leaf powder
Author(s): Shivam Kumar Pandey, Avinash Singh, Chandra Shekhar Mourya and Gaurav Verma
Abstract: Shrikhand is one of the major fermented indigenous milk product, which is gaining more popularity in modern societies of the developing countries. They are highly nutritious product because of increased vitamin contents as selective cultures are being used in preparation of curd. Stevia is a natural sweetener with zero calories has recently found widespread use in the food and pharmaceutical industries. The basic aim of study was to find out the quality parameters of Shrikhand prepared by using Stevia leaf powder at different level of the concentration of Stevia leaf powder were 2%, 4% and 6 % for treatments T1, T2 and T3 respectively. While control sample T0 was prepared from 100% of buffalo milk. The data collected on different aspects were tabulated and analysed statistically using of analysis of variance and critical difference. Physicochemical analysis (protein, fat, total solids, moisture, ash, acidity and carbohydrate) was done for estimating its nutritional content and organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were judged by panel on 9 point hedonic scale. Overall acceptability score for treatments T0, T1, T2 and T3 were7.73, 8.06, 7.90 and 7.66 respectively. based on organoleptic evaluation analysis, treatment T1 with 2% Stevia leaf powder was found to be the best. Thus, the treatment can be rated as T1>T2>T3>T0.
Pages: 1351-1354 | 578 Views 244 Downloads
download (5452KB)
How to cite this article:
Shivam Kumar Pandey, Avinash Singh, Chandra Shekhar Mourya, Gaurav Verma. Preparation and quality assessment of Shrikhand prepared by using Buffalo milk blended with Stevia leaf powder. Int J Chem Stud 2018;6(5):1351-1354.
