International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (856) Last page : (861)
Article doi: http://dx.doi.org/10.18782/2320-7051.5359

Enhancement of Organoleptic Qualities of Shrikhand by Using Fruit Pulp

Manoj Gupta, M.P.S. Yadav and Anoop Singh Chauhan*
Deptt. of Animal Husbandry & Dairying
C.S. Azad University of Agriculture & Technology Kanpur, U.P. India – 208002
*Corresponding Author E-mail: aschauhan7569@gmail.com
Received: 1.08.2017  |  Revised: 9.09.2017   |  Accepted: 14.09.2017  

 ABSTRACT

This study was conducted to evaluate the effect of fruit pulp on organoleptic and sensory quality shrikhand and also enhancing keeping quality, flavor, lowering cost of production. There were three types of fruit Mango, Banana and Papaya with four different levels of fruit pulp as 0%, 20%, 40% and 60%. These combinations were stored at five various storage periods viz. 0 days, 7 days, 14 days, 21 days and 28 days at 5 0C temperatures. This process was replicated three times. It was concluded that the organoleptic quality shrikhand was enhanced by using of Banana pulp at the level of 20 percent against the control. This combination was highly accepted at 0 days and it was accepted up to 21 days of storage period at 50C of refrigeration temperature.

Key words: Shrikhand, Fruit, Organoleptic Quality and Storage Periods.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Gupta, M., Yadav, M.P.S. and Chauhan, A.S., Enhancement of Organoleptic Qualities of Shrikhand by Using Fruit Pulp, Int. J. Pure App. Biosci.6(1): 856-861 (2018). doi: http://dx.doi.org/10.18782/2320-7051.5359