Vol. 7, Issue 5 (2019)
Consequence of pineapple (ananus cosmous) pulp on physico-chemical and sensory properties of shrikhand
Author(s): SB Patil, PV Padghan and YN Patil
Abstract: Effect of addition of different levels of pineapple pulp on chemical composition of pineapple pulp added shrikhand. The three levels of pineapple pulp viz. 5(T1), 10(T2) and 15(T3) on weight basis of shrikhand were shrikhand prepared as 40% sugar as per the weight of chakka and compare T1, T2 and T3 along with T0(as a control). With increase in the level of pineapple pulp acidity, moisture and fiber goes on increase and pH, fat, protein, total solid and ash goes on decrease. The range of acidity for pineapple pulp added shrikhand was 1.03, 1.18, 1.28 to 1.43 for treatments T0 to T3, respectively and the pH range for pineapple pulp added shrikhand was 4.08 to 4.68 per cent, respectively. The fat content of pineapple pulp added shrikhand was 9.13, 7.50, 7.48 to 6.25 and the of protein content for pineapple pulp added shrikhand was 7.70, 7.29, 6.91 and 6.52 for treatment T0, T1, T2 and T3. The moisture content of pineapple pulp added shrikhand was 39.43, 41.44, 44.08 and 47.32 per cent and total solids content of pineapple pulp added shrikhand was found to be 60.55, 58.56, 55.92 and 52.48 per cent for treatment T0, T1, T2 and T3. The mean ash content in the pineapple pulp added shrikhand was found to be 0.82 to 0.52 per cent. The range of fiber content in pineapple pulp added shrikhand was found to be 0.00 to 0.07.
Pages: 2462-2466 | 306 Views 117 Downloads
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How to cite this article:
SB Patil, PV Padghan, YN Patil. Consequence of pineapple (ananus cosmous) pulp on physico-chemical and sensory properties of shrikhand. Int J Chem Stud 2019;7(5):2462-2466.
