Vol. 7, Issue 5 (2019)
Development of evaporated milk Shrikhand and vitamin C enrichment by using Malta orange juice
Author(s): Dravesh Kumar, Rekha Rani, Prachi Wasnik, John David and Sandeep Kumar
Abstract: Shrikhand is one of the most popular fermented milk product known for its taste and therapeutic value. Shrikhand was prepared using evaporated milk and evaporation was done as 1:2.5 folds. Orange is rich source of vitamin C sufficient amount of folacin, calcium, potassium, thiamine, niacin and magnesium. Initial trials were conducted to find the most acceptable levels of Malta orange juice (15%, 20%, and 25%) and the best level was selected on the basis of sensory evaluation.The optimized product contained 20% Malta orange juice, and it was highly acceptable without adversely affecting the sensory attributes of shrikhand. Physicochemical analysis for optimized product contained fat (8.71%), protein (6.18%), total solids (47.35%), ash (0.61%), carbohydrate (31.63%), Ascorbic acid (0.033%), crude fiber (0.89%), titratable acidity (1.06% L.A.). Sensory characteristics (flavour and taste, colour and appearance, consistency, sweetness, overall acceptability) were judged by panel on 9 point hedonic scale. Overall acceptability score for treatments T0, T1, T2 and T3 were 7.4, 8.1, 8.5 and 7.6 respectively. The cost of production of final product for treatments T0, T1, T2 and T3 were 231.2, 238.75, 229.33, 217.44 (Rs/Kg) respectively. Textural properties of treatment T2 evaluated firmness (g), consistency (g sec), cohesiveness (g) and index of viscosity were 407.145, 9869.794,-277.571 and -17.368 respectively. Treatment T2 with 20 % Malta orange was found to be the best among all. Adition of Malta orange juice in evaporated milk shrikhand increased vitamin C content as well as enriched natural flavour. Chakka prepared using evaporated milk saved drainage time of whey which was 4 hr, as well as have the potential to solve the problem of availability of milk in lean season to industries. Thus, product acceptability judged by sensory evaluation, the best treatment can be rated as T2>T1>T3>T0.
Pages: 2331-2338 | 292 Views 111 Downloads
download (2698KB)
How to cite this article:
Dravesh Kumar, Rekha Rani, Prachi Wasnik, John David, Sandeep Kumar. Development of evaporated milk Shrikhand and vitamin C enrichment by using Malta orange juice. Int J Chem Stud 2019;7(5):2331-2338.
