Vol. 7, Issue 6 (2019)
Antioxidant rich shrikhand using apricot pulp
Author(s): Prabhakar Singh Maurya, HP Simon, Rekha Rani and Binod Kumar Bharti
Abstract: Shrikand is a traditional Indian sweet dish prepared from curd. An effort was done to produce novel fermented milk. Further, were made to standardize to optimum level of Apricot fruit in the preparation of Shrikhand by sensory evaluation and to study its economics. Shrikhand was prepared from standardize milk Fat 4.5 %, SNF 8.5% chakka with content level of sugar 35 percent blended with Apricot fruit pulp at the rate of quantity Treatment T1, T2 and T3 of Apricot fruit pulp @ 5%, 10% and 15%. Studied for its sensory properties such as color and appearance, flavour and taste, consistency and overall acceptability by trained panelist using 9 points hedonic scale. Among all these combinations the best sensory attributes like colour and appearance score (7.70), flavor and texture score (7.20), body and texture (7.20) and overall acceptability (7.68) were scored by panelist with shrikhand containing 10% apricot pulp and found antioxidant activity 96.36% (Radical scavenging activity). The physico-chemical analysis results shows that titratable acidity, moisture and antioxidant activity was increases with increases levels of Apricot pulp while fat, carbohydrate, protein, ash, total solid decreases with increases levels of Apricot pulp. As per FSSAI guidelines, all the nutrients were in prescribed range. There was significant difference between and within the treatments.
Pages: 2737-2741 | 338 Views 120 Downloads
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How to cite this article:
Prabhakar Singh Maurya, HP Simon, Rekha Rani, Binod Kumar Bharti. Antioxidant rich shrikhand using apricot pulp. Int J Chem Stud 2019;7(6):2737-2741.
